Position: Home > Articles > Research of the Processing Technology of CookedSingularly Frozen Octopus vulgaris Lamark
Journal of Zhejiang Ocean University(Natural Science)
2002,21
(2)
176-177
单冻熟切块章鱼加工工艺研究
作 者：
何定芬
单 位：
舟山水产学校
关键词：
单冻;章鱼;工艺研究
摘 要：
报告了单冻熟切块章鱼的加工工艺。以新鲜章鱼为原料,经盐擦、切块、蒸煮、单冻等工序制成的单冻熟切块章鱼,其风味、口感均与新鲜章鱼熟制后即食时相似,且在-18℃冷藏下,保质期可达一年。
译 名：
Research of the Processing Technology of CookedSingularly Frozen Octopus vulgaris Lamark
作 者：
He Ding-fen(Zhoushan Fisheries School,Zhoushan 316004,China)
关键词：
singularly frozen;Octopus vulgaris Lamarck;technological research
摘 要：
This paper reports the processing technology of cooked singularly frozen octopus lumps.The cooked singularly frozen octopus lumps,taken fresh octopus as the raw material,after being salt-cleaned, cube-cut,cooked and singularly frozen, are similar to cooked fresh ones in frozen and to cooked fresh ones in flavor and taste.It can be kept for about one year under 18 ℃.
导出引用
计量
文章访问数: 12
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
