| 风味罗非鱼皮加工工艺的研究 |
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| 引用本文： | 王玉华,万刚,甘正华.风味罗非鱼皮加工工艺的研究[J].肉类工业,2011(8):33-36. |
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| 作者姓名： | 王玉华 万刚 甘正华 |
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| 作者单位： | 通威（成都）水产食品有限公司,四川成都,611430 |
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| 摘 要： | 探讨含丰富胶原蛋白的带鳞罗非鱼皮通过特殊的加工工艺,加工成即食的风味鱼皮。结果表明,采用1.6g/L碱溶液浸泡45min,用流动自来水清洗至鱼皮成中性,再烫漂8~14s后,放冰水中快速冷却,通过挑选、去鳞、切段、杀菌、调味,称重、冷冻冷藏等工序制作的风味鱼皮,口感爽脆、香辣适中。
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| 关 键 词： | 罗非鱼皮 去鳞 风味鱼皮 加工工艺 |
Study on flavor tilapia skin processing technology |
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| Abstract: | The tilapia skin with scale is rich in collagen protein which can be extracted using the bio-technology,besides,it can be processed into ready-to-eat flavor fish skin by special processing technology.And the result in this study shows that the flavor fish |
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| Keywords: | tilapia skin de-scale flavor fish skin processing technology |
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