雪蛤综合加工利用技术的研究  

Research on the Comprehensive Processing Technology of Oviductus

作　　者：孙曙光[1] 贺强之 苏理[1] 

机构地区：[1]山东省食品发酵工程重点实验室,山东济南250013

出　　处：《食品与发酵科技》2010年第3期98-100,共3页Food and Fermentation Science & Technology

摘　　要：本实验以干制雪蛤为原料,获得雪蛤油及取油后的林蛙躯体干制品,再分别制成罐头食品、饮料,达到雪蛤资源的综合利用,并制定出相关产品标准。The research on how to extract oviductus ranae from the dry oviductus was investigated. After extracting, the dry oviductus were used to produce oviductus beverage, and the oviductus ranae was made the tin food. The product standarts were established.

关 键 词：雪蛤油 食用胶 雪蛤油罐头 雪蛤饮料 

分 类 号：TS209[轻工技术与工程—食品科学]