食品科学 ›› 1997, Vol. 18 ›› Issue (7): 36-38.

• 食品科学 • 上一篇    下一篇

鲨鱼肉肠制造工艺的研究

  农绍庄,  韩君,  卢明春   

  1.  大连轻工业学院
  • 出版日期:1997-07-15 发布日期:2011-12-19

  Nong-Shao-Zhuang,   Han-Jun,   Lu-Ming-Chun   

  • Online:1997-07-15 Published:2011-12-19

摘要: 对用鲨鱼肉制造鱼肠的工艺进行了提高鲨鱼肉质嫩度及成品弹性、脑制混合盐配方、加工过程汁液流失率等工艺条件的研究,提出了完整的鲨鱼肉肠制造工艺。

关键词:  , 鲨鱼肉肠, 腌制混合盐, 制造工艺

Abstract: The paper studies increase fresh and tender, finished elasticity salted preseription, juice wandering rate in shark’s meat to make enteroclyems. It has put forward complete technology condition.

Key words:  , Shark&rsquo, s meat inlestines Salted prescription Processing technology;