| 罗非鱼鱼丸的加工工艺研究 |
| |
| 引用本文： | 吴文龙. 罗非鱼鱼丸的加工工艺研究[J]. 食品科技, 2006, 31(2): 39-41 |
| |
| 作者姓名： | 吴文龙 |
| |
| 作者单位： | 广东海洋大学食品科技学院,湛江,524025 |
| |
| 摘 要： | 以罗非鱼肉为原料,经过采肉、擂溃、成丸、加热等工艺研制成优质罗非鱼鱼丸,探讨影响制品弹性的因素。
|
| 关 键 词： | 罗非鱼 鱼丸 弹性 |
| 文章编号： | 1005-9989(2006)02-0039-02 |
| 修稿时间： | 2005-08-22 |
Study on processing technology of tilapia surimi |
| |
| WU Wen-long. Study on processing technology of tilapia surimi[J]. Food Science and Technology, 2006, 31(2): 39-41 |
| |
| Authors: | WU Wen-long |
| |
| Abstract: | The technology of tilapia surimi processing was studied, and emphasis on discussing the factors which impacted the elasticity of surimi. |
| |
| Keywords: | tilapia surimi elasticity |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
