周婉君, 吴燕燕, 李来好, 徐泽智, 杨贤庆, 陈胜军, 刁石强, 岑剑伟. 即食型休闲食品油炸鱼皮工艺研究[J]. 南方水产科学, 2006, 2(1): 62-65.
引用本文: 周婉君, 吴燕燕, 李来好, 徐泽智, 杨贤庆, 陈胜军, 刁石强, 岑剑伟. 即食型休闲食品油炸鱼皮工艺研究[J]. 南方水产科学, 2006, 2(1): 62-65.
shu
ZHOU Wanjun, WU Yanyan, LI Laihao, XU Zezhi, YANG Xianqing, CHEN Shengjun, DIAO Shiqiang, CEN Jianwei. Study on the processing technology of instant fried fish skin[J]. South China Fisheries Science, 2006, 2(1): 62-65.
Citation: ZHOU Wanjun, WU Yanyan, LI Laihao, XU Zezhi, YANG Xianqing, CHEN Shengjun, DIAO Shiqiang, CEN Jianwei. Study on the processing technology of instant fried fish skin[J]. South China Fisheries Science, 2006, 2(1): 62-65.
shu

即食型休闲食品油炸鱼皮工艺研究

Study on the processing technology of instant fried fish skin

    摘要
  • 摘要: 为了对罗非鱼进行高值化综合利用，以提高罗非鱼加工业的经济效益，促进罗非鱼养殖业的发展，根据市场需求，进行了罗非鱼加工废弃物鱼皮即食休闲食品的工艺研究。通过试验，确定了罗非鱼鱼皮即食型休闲食品的适当调料配方、油炸温度及适于工业化生产的工艺条件。

     

    Abstract: The technology of instant fried fish skin was studied, using the castoff of tilapia fillets, in order to improve the economical efficient and promote the development of aquaculture. Through the tests of seasoning formula, fried temperature and sensory evaluation, the optimal technological condition was determined.

     

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