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三文鱼松工艺的研究
引用本文:郭玉华,李钰金,吴新颖. 三文鱼松工艺的研究[J]. 肉类研究, 2010, 0(3): 77-78
作者姓名:郭玉华  李钰金  吴新颖
作者单位:泰祥集团山东省海洋食品营养研究院,山东,荣成,264309
摘    要:三文鱼,又称鲑鱼或大马哈鱼,属于冷水性的高度洄游鱼类。此外,三文鱼是低胆固醇、低热值和高蛋白的健康食品,符合现代食品营养学标准。本文对三文鱼松的加工工艺进行了研究,不仅为三文鱼深加工开辟了一条新的途径,促进了三文鱼养殖业健康快速的发展,而且为儿童开发了一种健康、营养、美味的食品,以满足日益增长的市场需求。

关 键 词:三文鱼  鱼松  工艺

Technology of Salmon Dried Fish Floss
GUO Yuhua,LI Yujin,WU Xinying. Technology of Salmon Dried Fish Floss[J]. Meat Research, 2010, 0(3): 77-78
Authors:GUO Yuhua  LI Yujin  WU Xinying
Affiliation:(Group of Taixiang, Food and Nutrition Research Institute of Shandong Province Marine Shandong Rongcheng 264309, China)
Abstract:Salmon, also known as redfish or chum salmon, belongs to highly migratory fish stocks of cold-water. In this paper, studying on technology of salmon dried fish floss not only has opened up a new way for salmon processing to promote health and rapid development of the salmon farming industry,but also developed a healthy, nutritious, delicious food for children to meet the growing market demand.
Keywords:salmon  dried fish floss  technology
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