| 多春鱼软罐头的研制 |
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| 引用本文： | 洪鹏志,章超桦,吴红棉.多春鱼软罐头的研制[J].广东海洋大学学报,2001,21(4):38-41. |
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| 作者姓名： | 洪鹏志 章超桦 吴红棉 |
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| 作者单位： | 湛江海洋大学食品工程系, |
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| 摘 要： | 以多春鱼为原料,经腌渍、调味、烘制、油炸、真空封口和杀菌等工序,制得多春鱼软罐头.产品含水分52.4%,蛋白质28.9%,脂肪11.8%,灰份6.2%,具有营养丰富,色泽美观,肉质紧密,咸淡适宜,香辣味美的特点.
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| 关 键 词： | 多春鱼 软罐头 研制 |
| 文章编号： | 1007-7995(2001)04-0038-04 |
| 修稿时间： | 2001年2月24日 |
Study on the Retort Porch for Spirinchus lanceolatus Capelin |
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| Hong Pengzhi,Zhang Chaohua,Wu Hongmian.Study on the Retort Porch for Spirinchus lanceolatus Capelin[J].Journal of Zhanjiang Ocean University,2001,21(4):38-41. |
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| Authors: | Hong Pengzhi Zhang Chaohua Wu Hongmian |
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| Abstract: | A retort porch Spirinchus lanceolatus capelin develops by curing,seasoning,drying,frying,vacuum packaging and sterilizing. The product contains 52% moisture,28.9% protein ,11.8?t,6.2% ash ,and has rich nutrition,beautiful color and lustre , compact tissue , suitable saltiness and washiness , delicate flavour. |
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| Keywords: | Spirinchus lanceolatus capelin Retort porch Preparation |
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