| 以低值水产品制备人造蟹肉的研究 |
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| 引用本文： | 张玲华,唐小俊,张宝玲,朱梅娇. 以低值水产品制备人造蟹肉的研究[J]. 现代食品科技, 2001, 17(1): 49-50 |
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| 作者姓名： | 张玲华 唐小俊 张宝玲 朱梅娇 |
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| 作者单位： | 广东省农科院生物技术研究所,广州,510640 |
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| 摘 要： | 以低值水产品为原料加工人造蟹肉，研究了原料的ｐＨ值，盐，擂溃温度，淀粉种类，弹力增强剂的添加对人造蟹肉品质的影响，获到最佳加工工艺条件。
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| 关 键 词： | 人造蟹肉 凝胶度 |
| 修稿时间： | 2000-08-18 |
Study on artificial crap preparation with cheap aquatic product |
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| Zhang Linghua et al.. Study on artificial crap preparation with cheap aquatic product[J]. Modern Food Science & Technology, 2001, 17(1): 49-50 |
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| Authors: | Zhang Linghua et al. |
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| Affiliation: | Zhang Linghua et al. |
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| Abstract: | The artificial crab was prepared by cheap aquatic product. We had taken research on the effection of raw material's pH, the concentration of salt, temperature, the kind of starch, enhancing- elasticity dose etc,and got optimal process condition. |
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| Keywords: | artificial crab gelatin degree |
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