烧烤鱿鱼加工工艺的研究  

Research on the process work craft of sleeve-fish barbecuing

作　　者：乐建盛[1] 

机构地区：[1]浙江国际海运职业技术学院,舟山316021

出　　处：《食品科技》2007年第8期169-172,共4页Food Science and Technology

摘　　要：以新鲜鱿鱼为原料,研究了烧烤鱿鱼加工过程中的主要技术参数,确定了烧烤鱿鱼加工的最佳工艺条件,多次实验结果显示,在本工艺条件下研制的烧烤鱿鱼具有感官好、口感佳、滋味鲜美、保质期长等优点。This paper uses the fresh sleeve- fish as the raw materials, researching on the main technical parameters in the work piece process of sleeve fish barbecuing to ascertain the best process condition of sleeve-fish barbecue. Many experimental results show that sleeve-fish barbecued on this process condition tastes good as well as the long duration.

关 键 词：鱿鱼 烧烤 加工工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]