| 黄金松，黄楠铮，黄漫，庄银钗.调味烤鳗制品的加工新工艺研究与应用[J].广东农业科学,2014,41(18):87-91 |
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调味烤鳗制品的加工新工艺研究与应用 |
| Study and application on new processing technology of seasoning roast eel product |
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| DOI： |
| 中文关键词: 烤鳗 加工新工艺 调味 |
| 英文关键词: roast eel new processing technology seasoning |
| 基金项目:广东省教育部产学研结合项目（2010B090400476） |
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| 摘要点击次数: 1505 |
| 全文下载次数: 825 |
| 中文摘要: |
| 在分析烤鳗加工技术发展现状的基础上，针对烤鳗出口市场要求，提出冷冻烤鳗热源改造和加工工艺创新、调味烟熏烤鳗加工工艺优化，对烤鳗加工技术进行了创新研究。实践证明调味烤鳗产品品质质量稳定，保存时间长，烤鳗加工工艺具有良好的稳定性和可行性，具有广泛的应用价值。 |
| 英文摘要: |
| This paper has a creative research on processing technology of roast eel which provides a new processing technology of heat source reforming of freezing roast eel and the processing technology optimization of seasoning and smoking roast eel, based on analyzing status of processing technology development and roast eel export market need. The practice shows that the product quality of seasoning roast eel is stable and seasoning roast eel can keep long, the processing technology of roast eel is of good stability and feasibility, and it has wide application value. |
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