| 珍味贝丝的研制报告 |
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| 引用本文： | 许钟 张培家. 珍味贝丝的研制报告[J]. 海洋渔业, 1997, 19(4): 164-166 |
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| 作者姓名： | 许钟 张培家 |
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| 作者单位： | [1]山东省海洋水产研究所 [2]山东省长岛到海洋绿色食品厂 |
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| 摘 要： | 本试验利用扇贝加工时大量废弃的裙边,制作调味焙烤品珍味贝丝,经1％冰醋酸软化处理15s,150℃焙烤6min,较好地解决了艮韧问题,并对工艺路线和主要工艺参数进行了选择。制品档次较高,保质期达6个月以上。
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| 关 键 词： | 扇贝裙边 加工 软化 水分 |
A REPORT ON THE DEVELOPMENT OF DELICIOUS SHREDDED SCALLOP |
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| Xu Zhong Yang Xianshi Marine Fisheries Research Institute of Shandong Province,Yantai, Zhang Peijia Ocean Green food Factory of Changdao County,Shandong Province. A REPORT ON THE DEVELOPMENT OF DELICIOUS SHREDDED SCALLOP[J]. Marine Fisheries, 1997, 19(4): 164-166 |
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| Authors: | Xu Zhong Yang Xianshi Marine Fisheries Research Institute of Shandong Province Yantai Zhang Peijia Ocean Green food Factory of Changdao County Shandong Province |
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| Affiliation: | Xu Zhong Yang Xianshi Marine Fisheries Research Institute of Shandong Province,Yantai,264000 Zhang Peijia Ocean Green food Factory of Changdao County,Shandong Province,265811 |
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| Abstract: | This paper reports the development of delicious shredded scallop by making use of scrapped scallop processed from the waste of scallop meat. The problem relating to the leathery nature of the material was fairly well resolved through softening treatment by 1% glacial acetic acid for 15 seconds and baking at 150℃ for six minutes. In addition, the technological process and main technical parameters were determined in the experment. The product can be stored for over six mouths. |
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| Keywords: | Scrapped scallop processing softening moisture |
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