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| 干烧鱼的改良工艺研究 | |
| 引用本文： | 杨国堂,路建峰. 干烧鱼的改良工艺研究[J]. 食品科技, 2006, 31(1): 65-66 |
| 作者姓名： | 杨国堂 路建峰 |
| 作者单位： | 河南科技学院食品学院,新乡,453003 |
| 基金项目： | 河南省教育厅自然科学基金 |
| 摘 要： | 根据干烧鱼的传统工艺,结合现代加工和包装先进技术,生产出一种既保持地方传统风味,又使用方便、保持期长的真空软包装食品。 |
| 关 键 词： | 鲤鱼 真空包装 传统风味 |
| 文章编号： | 1005-9989(2006)01-0065-02 |
| 修稿时间： | 2005-07-14 |
Study on improvement craft of the fish in chilli sauce |
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| YANG Guo-tang,LU Jian-feng. Study on improvement craft of the fish in chilli sauce[J]. Food Science and Technology, 2006, 31(1): 65-66 | |
| Authors: | YANG Guo-tang LU Jian-feng |
| Abstract: | According to the traditional craft of the fish in chilli sauce,We combined the modern processing and advanced technology of packaging,and produced not only keep the traditional properties in the place but also easy to use,and can keep a long storage life soft packaged food of vacuum. |
| Keywords: | carp vacuum packaging traditional property |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |