秘鲁鱿鱼烧烤工艺的研究  

Roasting Technology Processing of Peru Squid

作　　者：朱亚珠[1] 

机构地区：[1]浙江国际海运职业技术学院,浙江舟山316021

出　　处：《浙江海洋学院学报（自然科学版）》2006年第2期192-195,共4页Journal of Zhejiang Ocean University(Natural Science Edition)

摘　　要：以秘鲁鱿鱼为原料,经过原料处理、去酸、调味、烘烤等工艺加工烧烤鱿鱼条,确定了秘鲁鱿鱼去酸工艺中的复配去酸剂的配方和最佳的去酸工艺条件。Taking Peru squid as material, a roasting squid bar was obtained by material pretreatment, deaeid, seasoning and roasting processes. The optimum ingredients of complex deaeid agents and technology conditions of deaeid procedures were determined in Peru squid processing.

关 键 词：秘鲁鱿鱼 复配去酸剂 去酸工艺 

分 类 号：S985.9[农业科学—捕捞与储运]