剁椒蛇鲻软罐头的研制  

作　　者：陈胜军[1] 杨贤庆[1] 石红[1] 刁石强[1] 吴燕燕[1] 周婉君[1] 李来好[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,广东广州510300

出　　处：《食品工业科技》2007年第2期149-150,共2页Science and Technology of Food Industry

基　　金：国家"十五"重大专项(2001BA501A26)

摘　　要：以我国南海捕获的长条蛇鲻(Saurida filamentosa Ogilby)为原料,经腌制、油炸、调味、真空封装和杀菌等工序,制得剁椒蛇鲻软罐头。产品蛋白质为26.62%,脂肪为11.60%,营养丰富,肉质紧密,色泽美观,香辣味美,食用方便,为蛇鲻的开发利用开辟了一个新的方向,可以促进其经济效益的提高。The technology of Saurida filamentosa Ogilby retort pouch was studied in this paper. By salted, fried, seasoned, vacuum packed and sterilized, the Sauridafilamentosa Ogilby retort porch was prepared. The protein and fat of the product were 26.62% and 11.60% , respectively. The products have rich nutrition, compact tissue, beautiful color and easy to eat. The product supplies a new direction for Saurida filamentosa Ogilby utilization and can improve the benefit.

关 键 词：蛇鲻 软罐头 研制 

分 类 号：TS293.7[轻工技术与工程—农产品加工及贮藏工程]