食品与发酵工业2012，Vol.38Issue(12)：104-106,3.
不同加工条件对即食泥鳅质构特性的影响
Effect of Processing Conditions on Texture Characteristics of Ready-to-eat Loach
摘要
Abstract
Effect of processing conditions on texture of ready-to-eat loach was studied. The results showed that pickling, frying and sterilizing were main factors in the processing. The processing conditions were optimized by orthogonal test. The texture of instant loach was the best under the following processing conditions: pickling 2 hours, frying at 170℃ for 6 minutes and sterilizing at 121℃ for 30 minutes.关键词
泥鳅/加工/质构Key words
loach/process/texture引用本文复制引用
刘云鹤,姚东瑞,周鸣谦,鲍刘莉..不同加工条件对即食泥鳅质构特性的影响[J].食品与发酵工业,2012,38(12):104-106,3.基金项目
江苏省产学研联合创新资金计划(BY2010127) （BY2010127）
江苏省水产三项工程项目(PJ2011-67) （PJ2011-67）
江苏省高校科研成果产业化推进工程项目(JHB2012-62) （JHB2012-62）
