共查询到20条相似文献,搜索用时 78 毫秒
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最落胃的吃食是什么?应该所有人都会告诉你就是家常的味道,天天吃鲍参翅肚这样金贵的大菜,谁都爱不了,反而是小炒茄子、一碗热汤、清粥或者浇头面这样的食物怎么吃都不会厌倦。 相似文献
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为了实现海产生物资源的多级利用,增加低值海产品加工副产物的附加值,该试验探索了以扇贝加工副产物扇贝裙边为主要原料的海鲜酱油的发酵制备工艺。在确定扇贝裙边取代豆粕的最佳添加比例为50%,米曲霉As3.042和黑曲霉As3.350的制曲配料为豆粕∶扇贝裙边∶粗麦粉∶水=25∶25∶33∶38(g∶g),培养时间分别为75 h和69 h的基础上,进一步优化了高盐稀态发酵工艺的工艺条件,确定了最佳的发酵时间为160 d,最佳的米曲与黑曲复配比例为1∶2,发酵温度前30 d为15 ℃,后150 d为30 ℃,其总氮和氨基酸态氮的含量分别为1.6 g/100 mL、0.79 g/100 mL,均高于国标要求,且含有普通一级酱油所没有的牛磺酸、氨基多糖等功能性成分。 相似文献
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在水晶冻凉菜流行过后,眼下餐饮市场上又兴起了混合制出来的水晶冻菜品。前段时间,我用猪肉皮与海鲜原料制作出了几款这样的凉菜,不但成本低、毛利率高,而且看上去还很有档次,尤其适合夏季食用。 相似文献
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The increasing global trade of foods and animal feeds have to be channelled in right directions to guarantee product safety,
transparency and the protection of consumer health. According to this fact the European Regulation (EC) No 178/2002 lays down
the common principle for implementing traceability systems in product supply chains. However, seafood is a highly perishable
food item which is increasingly global traded so that a lot of particular conditions and difficulties more have to be taken
into account compared to other food products. This review discusses the relevant regulations for traceability in seafood and
gives a survey about the most important analysis techniques for characterizing seafood. 相似文献
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Challenges in the Traceability of Seafood 总被引:1,自引:0,他引:1
The increasing global trade of foods and animal feeds have to be channelled in right directions to guarantee product safety,
transparency and the protection of consumer health. According to this fact the European Regulation (EC) No 178/2002 lays down
the common principle for implementing traceability systems in product supply chains. However, seafood is a highly perishable
food item which is increasingly global traded so that a lot of particular conditions and difficulties more have to be taken
into account compared to other food products. This review discusses the relevant regulations for traceability in seafood and
gives a survey about the most important analysis techniques for characterizing seafood.
Received: September 17, 2007 相似文献
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《Food Reviews International》2013,29(4):299-312
Surimi seafood is a cooked gel product that utilizes fish protein from surimi to produce seafood analog products. Starch is the second most important ingredient used in the manufacture of surimi seafood due to its water holding ability and capacity to partially replace fish proteins while maintaining desired gel characteristics at a reduced cost. Typically, starch is added to surimi seafood formulations at 4–12%. Functional properties of surimi seafood to control wetness, stickiness, and/or thermal stability upon different storage and serving temperatures have been extensively studied using modified starches. There is a great need to review the role of starches in various applications of surimi seafood. 相似文献
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There has recently been an increasing interest in seafood products due to the growing awareness of their nutraceutical value.
However, marine-based products are highly susceptible to deterioration, mainly because of their high contents of polyunsaturated
fatty acids (PUFAs), their high water activity, abundant free amino acids, neutral pH, and the presence of autolytic enzymes.
In recent decades, various alternative methods have been developed to address this issue. Among the proposed solutions, chitosan
has been highlighted as one of the most promising solutions. Chitosan, a deacetylated derivative of chitin, has attracted
high consideration for its nontoxicity, biocompatibility, and biodegradability. Moreover, it is a polymer with versatile functional
properties. For this reason, chitosan, which is commercially produced mostly from marine sources (e.g., crustacean shells),
has been used to stabilize seafood-based products. In this review, chitosan is highlighted with respect to the various potential
applications exploiting its many features, such as antibacterial and antioxidant properties, edible film- and coating-forming
ability, the treatment of seafood industry effluent, enhanced gelling properties, micro- and nanocarrier abilities for bioactive
compounds, functional foods, and drug compounds from aquaculture and seafood. 相似文献
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HACCP在禽肉、水产品加工中的应用 总被引:3,自引:0,他引:3
<正> HACCP作为一种新型的食品安全预防控制体系,已在全球范围内得到了广泛的应用,并被验证为至今为止最为有效的食品安全控制方法。纵观HACCP的发展历程,由于禽肉和水产品的风险较高在美国率先立法,强制在这些行业贯彻HACCP体系。 HACCP的新颖与先进之处在于它不是以往以检验为目的的传统型控制方法,而是以预防性为出发点,通过对食品链全过程危害的分析、识别和控制,达到最终有效控制食品安全的目的。 相似文献
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自从八十年代HACCP体系在美国形成之后,HACCP体系经过不断发展和完善,已越来越得到世界各国的认可。通过对HACCP原理等认证过程的描述,使我们对HACCP在水产方面的管理有更进一步的认识。美国对国内外生产厂家都进行严格的HACCP检查认证。这就要求中国等发展中国家的企业进行必要的投资,引入HACCP安全保障体系,以期进入国际市场。 相似文献
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人们经常在餐厅吃饭,总是会有一群消费者对餐厅进行评价,其中您会发现这样一个现象:在菜品、环境、消费标准等各方面都差不多的两家餐厅,受欢迎程度却大不一样.这是为什么?答案就在于:细节.也许有些餐饮经营者会认为:"我们餐厅的消费水平不是很高,规模也不太大,哪有功夫去关注细节的问题,只有高档的五星级酒店才有"资格"去注意细节."这种观点实在是大错特错,即使是普通的餐馆,只要以人为本,从消费者的角度用心去考虑,小小的投入,也能带来不俗的回报.我们本着从业内取经的态度,从一些在细节方面做得不错的餐厅选取了一些可以借鉴的经验,希望对餐饮企业管理者们能有所启发. 相似文献