| 调味美国红鱼片加工工艺研究 |
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| 引用本文： | 李丽. 调味美国红鱼片加工工艺研究[J]. 河北渔业, 2008, 0(8): 52-55 |
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| 作者姓名： | 李丽 |
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| 作者单位： | 中国海洋大学食品科学与工程学院,山东,青岛,266033;浙江国际海运职业技术学院,浙江,舟山,316004 |
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| 摘 要： | 文章探讨了以养殖美国红鱼为原料制作调味美国红鱼片的工艺流程及操作要点。将美国红鱼热烫去皮和调味腌制后,采用低温冷风烘道脱水制成低温调味半干品,其品质和口味将大大提高。
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| 关 键 词： | 调味 美国红鱼 加工工艺 |
Processing Technology of flavoured fillet of red drum Sciaenops ocellatus |
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| Li Li. Processing Technology of flavoured fillet of red drum Sciaenops ocellatus[J]. Hebei Fisheries, 2008, 0(8): 52-55 |
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| Authors: | Li Li |
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| Affiliation: | Li Li (College of Food Science and Technology,Ocean University of China, Qingdao 266003 Zhejiang International Maritime College, ZhoushanZhejiang 316004) |
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| Abstract: | This paper discusses the technology and key points in processing seasoned Red Snapper slices.The quality and taste could be much improved by peeling off by scalding then salted and dehydrated in low-temperature baking tunnel till semi-dried seasoned product formed. |
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| Keywords: | Sensoning Sciaenops ocellatus Processing Technology |
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