| 鳗骨罐头的生产工艺技术 |
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| 引用本文： | 许永安,廖登远,等.鳗骨罐头的生产工艺技术[J].福建水产,2002(4):61-64. |
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| 作者姓名： | 许永安 廖登远 |
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| 作者单位： | 福建省水产研究所,福建省水产研究所,福建省水产研究所 福建 厦门361012,福建 厦门361012,福建 厦门361012 |
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| 摘 要： | 本文以烤鳗的下脚料鳗骨为原料,对鳗骨先进行化学方法处理使之软化,再用油炸、离心方法脱去部分脂肪,并用各种中药及调味品熬制的汤料进行浸渍调味,最后经合理的杀菌工艺生产出符合GB14939－94鱼罐头卫生标准的鳗骨罐头。经试产试销,消费者的反应良好,产品放置一年后,其风味仍然没有变化,而且鳗骨中含有丰富的钙（800mg/100g左右）,具有良好的功能效果。
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| 关 键 词： | 鳗骨罐头 生产工艺技术 软化 浸渍 沥干 |
The Processing Technique of Eel-osteal Can |
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| XU Yong-an LIAO Deng-yuan LIU Hai-xing.The Processing Technique of Eel-osteal Can[J].Journal of Fujian Fisheries,2002(4):61-64. |
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| Authors: | XU Yong-an LIAO Deng-yuan LIU Hai-xing |
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| Abstract: | This article discussed the technique of eel-osteal can, eel-osteal as material after intenerated by chemistry, get rid of parts of lipids by frying and centrifugal purification, soup blend flavour treating by mixed kinds of Chinese medicine and flavouring material, then make out the eel- osteal can which accord with GB14939-94 "Hygienic standard for fish" after suitable disinfection, and there are lots of Ca (about 800mg/100g) in eel- osteal, so it has favourable function effect. After trial of producing and sale, there are good reactions come from consumers, leave the eel-osteal can for one year, it's flavour hadn't changed yet. |
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| Keywords: | Eel-osteal can processing technique |
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