| 海鳗腌制加工及过程动力学研究 |
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| 引用本文： | 付宝华. 海鳗腌制加工及过程动力学研究[J]. 安徽农业科学, 2010, 38(36) |
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| 作者姓名： | 付宝华 |
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| 作者单位： | 山东省青州市产品质量监督检验所,山东青州,262500 |
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| 摘 要： | [目的]了解海鳗腌制过程中盐分和水分的扩散情况,探求海鳗腌制过程的基本机制。[方法]研究在一定温度下腌制浓度对腌制含盐量、水分含量及质量的影响。[结果]食盐浓度是影响腌制过程中鱼体食盐渗入量、水分含量及质量变化率的关键因素。[结论]该研究为海鳗腌制加工提供依据。
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| 关 键 词： | 海鳗腌制 品质 动力学 |
Research of Eel Salted Experiment and Dynamics |
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| FU Bao-hua. Research of Eel Salted Experiment and Dynamics[J]. Journal of Anhui Agricultural Sciences, 2010, 38(36) |
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| Authors: | FU Bao-hua |
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| Affiliation: | FU Bao-hua (Qingzhou Supervision and Inspection Institute for Product Quality; Qingzhou; Shandong 262500); |
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| Abstract: | [Objective] The research aimed to study the the spread of salt and water,and the basic mechanism of eel curing process.[Method] The effects of preserved concentration on salt content,moisture content and weight changes at a certain temperature were studied.[Result] The salt concentration affect the process of pickling salt fish infiltration capacity,moisture content and weight change were the key factors.[Conclusion] The research provided the basis of eel salted production. |
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| Keywords: | Salted eel Quality dynamics |
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