绍兴传统醉鱼干的加工工艺  

The traditional processing technique of Shaoxing liquor preserved dried fish

作　　者：沈子林[1] 

机构地区：[1]绍兴市调味品专业分会,浙江绍兴312000

出　　处：《江苏调味副食品》2007年第5期33-34,共2页Jiangsu Condiment and Subsidiary Food

摘　　要：为传承传统鱼类加工工艺,介绍了传统的绍兴醉鱼干的原料选择、生产工艺流程、原料的处理方法、操作方法和产品的标准。In order to inherit and spread the traditional processing technique of fishes, the raw materials choices of Shaoxing liquor preserved dried fish,its technical procedure, the processing and operation methods of raw materials, and its final products＂ standards are introduced,

关 键 词：醉鱼千 加工工艺 产品标准 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]