| 三文鱼松工艺的研究 |
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| 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 |
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| 作者姓名： | 郭玉华 李钰金 吴新颖 |
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| 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 |
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| 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。
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| 关 键 词： | 三文鱼 鱼松 工艺 |
Technology of Salmon Dried Fish Floss |
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| GUO Yuhua,LI Yujin,WU Xinying. Technology of Salmon Dried Fish Floss[J]. Meat Research, 2010, 0(3): 77-78 |
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| Authors: | GUO Yuhua LI Yujin WU Xinying |
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| Affiliation: | (Group of Taixiang, Food and Nutrition Research Institute of Shandong Province Marine Shandong Rongcheng 264309, China) |
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| 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. |
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| Keywords: | salmon dried fish floss technology |
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