| 欧式鳕鱼排的研制 |
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| 引用本文： | 桑卫国,吴汉民,韩素珍.欧式鳕鱼排的研制[J].海洋学研究,2002,20(1):55-59. |
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| 作者姓名： | 桑卫国 吴汉民 韩素珍 |
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| 作者单位： | 宁波大学,生命科学与生物工程学院,浙江,宁波,315211 |
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| 摘 要： | 以鳕鱼为原料 ,经过鱼糜制作、调味、速冻、切片、浸液、沾粉、二次速冻等工艺研制开发了欧式鳕鱼排。探讨了原、辅料和漂洗条件对产品质量的影响 ,测定了评价产品质量的感官、理化和微生物指标。
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| 关 键 词： | 鳕鱼 鱼糜 鳕排 工艺 |
| 文章编号： | 1001-909X(2002)01-0055-05 |
| 修稿时间： | 2001年2月27日 |
Studies on preparation of European-style cod chop |
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| SANG Wei-guo,WU Han-min,HAN Su-zhen.Studies on preparation of European-style cod chop[J].Journal of Marine Sciences,2002,20(1):55-59. |
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| Authors: | SANG Wei-guo WU Han-min HAN Su-zhen |
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| Abstract: | A new type of European-style fish chop fortified with cod was developed and its manufacture process was studied through surimi preparation, flavoring,rapid-frozen,slice,steeping,toughing flour,second freezing etc. The effect of raw materials and rinsing condition upon its quality was discussed. Indicators of quality evaluation including sensory indicator, physical and chemical indicator, micro-organism indicator and standard hygiene indicator were tested. |
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| Keywords: | cod(Gadus morhua macrocephalus) surimi cod chop technics |
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