鱼面生产新工艺  

New processing method of fish noodle

作　　者：林向阳[1] 苏德福[1] 

机构地区：[1]福州大学生物工程研究所,福建福州350003

出　　处：《福州大学学报（自然科学版）》2002年第z1期755-757,共3页Journal of Fuzhou University(Natural Science Edition)

摘　　要：以传统的鱼面生产工艺为基础 ,提出了一种机械化程度高、工艺流程简单、品质要素清楚、质量好、产量大、配方简单实用的适宜产业化的新工艺 .该工艺生产出的鱼面营养好、鱼味浓、腥味淡、色泽白、耐煮不糊 .可作主食点心 ,老少皆宜 ,方便食用 .Based on the traditional processing technologies of the fish noodle, we offered a new processing method, which is simple and practical, more mechanic processing equipments with simpler producing line. A high putout with more nutrition and quality. The noodle produced by this method is more nutritional with high strong fish taste, low raw smell of fish, white, not blurred. It can be served as a main food or refreshment for all kinds of people.

关 键 词：鱼面 生产工艺 质量 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]