| 即食苍南鱼饼的研制 |
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| 引用本文： | 金健,陈惠岷,周雪海. 即食苍南鱼饼的研制[J]. 农产品加工．学刊, 2011, 0(9): 124-125 |
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| 作者姓名： | 金健 陈惠岷 周雪海 |
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| 作者单位： | 温州市食品研究所;温州市质检院;温州市质检局鹿城分局 |
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| 摘 要： | 即食苍南鱼饼是以鲅鱼等海水鱼为原料,经取肉、斩拌、调味、成型、熟化、真空包装、高温杀菌等主要工艺制作而成。其原辅料主要为鲅鱼等海水鱼、水、淀粉、蛋清、白糖、盐、味精和磷酸盐等。
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| 关 键 词： | 鲅鱼 苍南鱼饼 研制 |
Processing Technology of the Ready-to-eat Cangnan Fish Cakes |
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| Jin Jian,Chen Huimin,Zhou Xuehai. Processing Technology of the Ready-to-eat Cangnan Fish Cakes[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(9): 124-125 |
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| Authors: | Jin Jian Chen Huimin Zhou Xuehai |
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| Affiliation: | 1.Wenzhou Food Research Institute,Wenzhou,Zhejiang 325000,China; 2.Wenzhou Institute of Technology Testing & Calinration,Wenzhou,Zhejiang 325000,China; 3.Wenzhou Lucheng District Branch Quality and Technology Supervision,Wenzhou,Zhejiang 325002,China) |
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| Abstract: | The ready-to-eat Cangnan fish cakes is made of Spanish mackerel and other marine fish by take the meat, chopping,flavor,forming,cooking,vacuum packaging,high-temperature sterilization.The raw materials are Spanish mackerel and other marine fish,water,starch,egg white,sugar,salt,MSG,phosphate,etc. |
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| Keywords: | spanish mackerel cangnan fish cakes processing technology |
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