|
|||||
|
|
| 河豚鱼的去毒方法与去毒后风味调整的研究 | |
| 引用本文： | 毛羽扬,蒋云升,周忠民,彭讯华,徐传骏.河豚鱼的去毒方法与去毒后风味调整的研究[J].食品科学,2002,23(10):120-123. |
| 作者姓名： | 毛羽扬 蒋云升 周忠民 彭讯华 徐传骏 |
| 作者单位： | 1. 扬州大学旅游烹饪学院,扬州,225001 2. 常州明都大酒店,常州,213001 3. 江苏烹饪研究所,扬州,225001 |
| 摘 要： | 本研究对我省餐饮业常见的私下加工的几种河豚鱼品种的毒性进行了检测，并用两种碱性去毒剂和一种非碱性去毒剂对河豚鱼的毒素进行了去毒方法的比较和筛选试验，同时还对去毒后鱼体风味的调整进行了试验研究，获得了一系列的试验研究数据。 |
| 关 键 词： | 河豚鱼 去毒方法 风味调整 河豚毒素 检测 餐饮业 |
Research on Effectiveness of Fugu Detoxication and Flavor Adjustment Fugu Detoxication |
|
| Mao Yuyang et al..Research on Effectiveness of Fugu Detoxication and Flavor Adjustment Fugu Detoxication[J].Food Science,2002,23(10):120-123. | |
| Authors: | Mao Yuyang |
| Affiliation: | Mao Yuyang et al. |
| Abstract: | The toxins of several specics of Fugu processed privately in the restaurants in Jiangsu Province were tested.The eliminations of Fugu Toxin with two alkali poisoning agents and one non-alkali poisoning agent were compared and sieving tests for agents conducted. Mean while much research work on the flavor adjustment after the fugu detoxication was carried out and a series of research data acquired. |
| Keywords: | Fugu Tetrodotoxin Test Toxin disposal Flavor |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |
| 点击此处可从《食品科学》浏览原始摘要信息 | |
| 点击此处可从《食品科学》下载全文 | |