食品工业科技2012，Vol.33Issue(11)：222-225,4.
鳙鱼鱼块油煎工艺的研究
Study on pan-frying process of Aristichthys nobilis steak
摘要
Abstract
Taking Aristichthys nobilis as the object,texture, color, moisture content,thiobarbituric acid value and sensory were analyzed ,and the effects of sugar concentration, pan-frying temperature and time on the quality of steak were studied. The results showed that when sugar concentration was 3% ,pan-frying temperature was 180℃ and pan-frying time was 5rain,the steak had a good quality.关键词
鳙鱼/油煎/质构/色泽Key words
Aristichthys nobilis pan-fryi ng texture color分类
轻工纺织引用本文复制引用
颜桂阜,姜启兴,许学勤,夏文水,孙洋..鳙鱼鱼块油煎工艺的研究[J].食品工业科技,2012,33(11):222-225,4.基金项目
现代农业产业技术体系建设专项资金 （）
