| 鲨鱼头高级调味汁工艺技术研究 |
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| 引用本文： | 雷鸣,卢晓黎,肖凯.鲨鱼头高级调味汁工艺技术研究[J].食品工业科技,2001,22(1):38-40. |
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| 作者姓名： | 雷鸣 卢晓黎 肖凯 |
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| 作者单位： | 四川大学食品工程系, |
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| 摘 要： | 用鲨鱼头为主要原料，经酶法水解等工艺研制成营养丰富的高档调味汁。其配方为鲨鱼头汁100%，食盐7.0%，白砂糖10%，谷氨酸钠0.5%，料酒2.0%，淀粉2.0%，CMC1.5%，蔗糖酯0.5%，β-环状糊精1.0%。
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| 关 键 词： | 鲨鱼头 酶法水解 调味品 |
Study on processing
technology of shark-head sauce |
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| Lie Ming et al.Study on processing
technology of shark-head sauce[J].Science and Technology of Food Industry,2001,22(1):38-40. |
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| Authors: | Lie Ming |
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| Abstract: | Using shark-head as main material,a nutrition rich sauce wasprepared sauce by means of enzymatic hydrolysis.The composition was:s hark-head extract 100%,salt 7.0%,cane sugar 10%,monosodium glutamate 0.5%,cooki ng wine 2.0%,starch 2.0%,sucrose fatty acid ester 0.5%,β-cyclic dextrin 1.0%. |
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| Keywords: | shark\|head enzymatic hydrolysis sauce |
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