| 速冻去头虾品质改良工艺的研究 |
| |
| 引用本文： | 叶盛权,章超桦,杨志娟.速冻去头虾品质改良工艺的研究[J].食品科技,2005(8):30-32. |
| |
| 作者姓名： | 叶盛权 章超桦 杨志娟 |
| |
| 作者单位： | 湛江海洋大学,湛江,524005 |
| |
| 摘 要： | 通过实验分析的方法,对冷冻去头虾产品的加工工艺流程中每一道工序的微生物变化及遭受的污染进行研究。结果表明:去头、去壳挑腺肠和分级工序中细菌的污染比较严重。采用独特的自制挑腺肠工具可以减少污染与提高工作效率。
|
| 关 键 词： | 速冻去头虾 控制 微生物 污染 |
| 文章编号： | 1005-9989(2005)08-0030-03 |
| 修稿时间： | 2005年2月15日 |
Study on quality improvement of fastfrozen headless shrimps processing technology |
| |
| YE Sheng-quan,ZHANG Chao-hua,YANG Zhi-juan.Study on quality improvement of fastfrozen headless shrimps processing technology[J].Food Science and Technology,2005(8):30-32. |
| |
| Authors: | YE Sheng-quan ZHANG Chao-hua YANG Zhi-juan |
| |
| Abstract: | This paper study on the frozen headless shrimps. The research on the microbe change of every working procedure, and it makes some conclusion by analyzing the pollution in every procedure. The result shows that the microbe pollution of shrimp meat and headless and putamina and in grading is very serious. A new method of putamina can decrease hazard and raise working efficiency in the operation of the process, safety and high quality of aquatic food will be produced. |
| |
| Keywords: | fast- frozen headless shrimps control microbe pollution |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
