| 半干咸鱼的加工工艺 |
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| 引用本文： | 龚丽,李浩权,刘清化,黄卉.半干咸鱼的加工工艺[J].食品与发酵工业,2004,30(9):130-132. |
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| 作者姓名： | 龚丽 李浩权 刘清化 黄卉 |
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| 作者单位： | 1. 广东省农业机械研究所,广州,510630
2. 华南农业大学食品学院,广州,510642 |
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| 摘 要： | 以冻藏的海水鱼金线鱼、化眉笛鲷与勒氏笛鲷为原料 ,经解冻、腌制、干制等处理 ,制成半干咸鱼制品 ,同时就其加工过程水分含量变化及不同干制方法对成品品质、水分及水分活度的影响进行了较为系统地研究 ,为实现半干咸鱼的机械化生产及推广提供依据
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| 关 键 词： | 半干咸鱼 干制 水分活度 |
| 修稿时间： | 2004年4月5日 |
Study on Processing of Half-dried Salt-cured Saltwater Fish |
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| Gong Li,Li Haoquan,Liu Qinghua,Huang Hui.Study on Processing of Half-dried Salt-cured Saltwater Fish[J].Food and Fermentation Industries,2004,30(9):130-132. |
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| Authors: | Gong Li Li Haoquan Liu Qinghua Huang Hui |
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| Affiliation: | Gong Li 1 Li Haoquan 1 Liu Qinghua 1 Huang Hui 2 1 |
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| Abstract: | Iced saltwater fish including nemipterus hexodom, lutjanus vitta luoyetgaimard, lutjanus russelli dleeker were thawed, cured and dehydrated by dryer to obtain half-dried fish. Moisture content changing during the processing was studied. The effect of different dehydration methods on the quality of dried fish, its moisture content, and water activity were studied systematically in our experiment, which will provide useful input for mechanically processing half-dried salt-cured saltwater fish. |
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| Keywords: | half-dried salt-cured saltwater fish dehydrate water activity |
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