Position: Home > Articles > Using Pickled Potherb Mustard and Crumbs of White Croaker to Develop Dishes
Shandong Fisheries
2001
(3)
40-41+54
雪菜鱼屑加工工艺研究
作 者：
李桂芬;娄永江
单 位：
舟山水产学校;宁波大学食品科学与工程系
关键词：
雪莱;白姑鱼;脱腥;微波干燥;热风干燥
摘 要：
本文探讨了雪菜鱼屑的加工工艺，得到了该工艺的流程；同时对工艺过程的几个关键步骤进行比较分析，获得了其优化的参数组合。
译 名：
Using Pickled Potherb Mustard and Crumbs of White Croaker to Develop Dishes
作 者：
Li Guifen et al
关键词：
Pickled potherb mustard; white croaker; deflavour; microwave dry; hot - airflow dry
摘 要：
In this paper,the dish process technology using pickled potherb mustard and white croaker was explored,and the technological process was obtained. In this technological process, a few key procedures were compared and analyzed.Finally, the optimum parameters constitute was provided.
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