FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (2): 120-123.
Previous Articles Next Articles
CHI Yu-Sen, ZHUANG Gui-Dong, GU Jun, DING Wei-Dong
Online:
Published:
Abstract: It is important getting high content of AN and inhibitting bad smell in making marine sauce. This article showed thattemperature was the main factor influencing hydrolysising process and the addition of sugar inhibits bad smell. If added 1%～3% sugar into the hydrolysis, control temperature about 42±3℃, we could get a hydrolysis which contains AN>0.9%and got rid of bad smell.
Key words: flavouring, hydrolized by enzyme, scallop meat
CHI Yu-Sen, ZHUANG Gui-Dong, GU Jun, DING Wei-Dong. Study on the Influence of Temperature to AN in the Hydrolysis of Scallop Margin andthe Technology of Inhibitting Bad Smell[J]. FOOD SCIENCE, 2004, 25(2): 120-123.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y2004/V25/I2/120
