调味泥鳅脯生产工艺的探讨  

STUDY ON PROCESSING TECHNOLOGY OF DRIED FLAVOUR LOACHPRODUCT

作　　者：林亲录[1] 金阳海[1] 旷江林 

机构地区：[1]湖南农业大学工程技术学院

出　　处：《湖南农学院学报》1994年第5期439-444,共6页

摘　　要：以鲜活泥鳅为试材，经带骨、去骨、不同预煮、添加不同粘结剂等处理后，研制了一种新型泥鳅糜干制品──调味泥鳅脯。结果表明，带骨原料经姜煮后，以豆粉作为粘结剂，其产品中钙、蛋白质含量最高，感官质量较好。A new kind of loach product named dried flavour loach was developed and dif-ferent methods of freating the raw material were studied such as boning,non-boning,pre-cooking,adding with different adhesives.The results showed that the calcium and proteincontent of the product was highest and sensory quality was better when the raw matericalwas pre-cooked together wich ginger and was added with soybean powder as adhersive。

关 键 词：鳅科 食品加工 生产工艺 泥鳅脯 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]