| 淡水鱼丸的加工工艺研究 |
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| 引用本文： | 林琳,吕顺,黄华双,陆剑锋,叶应旺.淡水鱼丸的加工工艺研究[J].农产品加工．学刊,2011(6):23-25. |
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| 作者姓名： | 林琳 吕顺 黄华双 陆剑锋 叶应旺 |
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| 作者单位： | 合肥工业大学,生物与食品工程学院,安徽合肥,230009 |
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| 基金项目： | 安徽省科技厅重大科技专项(08010301078) |
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| 摘 要： | 以白鲢为主要原料,研制和加工鱼丸产品。通过对鱼丸的感官特性综合评定,初步确定了鱼丸的最佳加工工艺和配方。
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| 关 键 词： | 白鲢 鱼糜 鱼丸 |
Processing Technology of Fresh-water Fish Ball |
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| Lin Lin,Lv Shun,Huang Huashuang,Lu Jianfeng,Ye Yingwang.Processing Technology of Fresh-water Fish Ball[J].Nongchanpin Jlagong.Xuekan,2011(6):23-25. |
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| Authors: | Lin Lin Lv Shun Huang Huashuang Lu Jianfeng Ye Yingwang |
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| Institution: | Lin Lin,Lv Shun,Huang Huashuang,Lu Jianfeng,Ye Yingwang(School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei,Anhui 230009,China) |
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| Abstract: | Using silver carp as main raw material,the processing technology of fish ball is studied.The optimum formula and processing technology are determined by the sensory evaluation. |
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| Keywords: | silver carp surimi fish ball |
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