| 风味黄瓜鱼肉干系列产品研制 |
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| 引用本文： | 庞杰,罗联钰,项显达.风味黄瓜鱼肉干系列产品研制[J].扬州大学烹饪学报,2001,18(4):32-33. |
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| 作者姓名： | 庞杰 罗联钰 项显达 |
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| 作者单位： | 福建农林大学,食品科学系,福建,福州,350002 |
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| 摘 要： | 将浆鲜鱼肉切成条状作为主料，在其中分别加入不同的辅料，运用新工艺可以生产出风味各异的五香型、麻辣型、咖喱型、香辣型黄瓜鱼肉干系列产品。
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| 关 键 词： | 风味 加工工艺 黄瓜鱼肉干系列产品 食品 |
Research and Production of Series Products of Dried Cucumber Fishmeat |
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| PANG Jie,LUO Lian-yu,XIANG Xian-da.Research and Production of Series Products of Dried Cucumber Fishmeat[J].Cuisine Journal of Yangzhou University,2001,18(4):32-33. |
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| Authors: | PANG Jie LUO Lian-yu XIANG Xian-da |
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| Abstract: | Using sliced iced fresh fishmeat as main ingredient,and then adding different supplementary ingredients to it,applying new technology,we can produce series products of dried cucumber fishmeat with different flavors as spiced, hot, curry, fragrant and hot. |
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| Keywords: | dried fishmeat flavor process technology |
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