黑鱼子酱加工副产品在中餐中的应用探析  

Processing By-products of Black Caviar in the Chinese Food

作　　者：姚春霞[1] 张芸[1] 

机构地区：[1]湖北经济学院旅游与酒店管理学院,湖北武汉430205

出　　处：《农产品加工（下）》2010年第12期83-84,95,共3页Farm Products Processing

摘　　要：黑鱼子酱是由鲟鱼卵腌渍而成,是我国鲟鱼养殖基地的主导盈利产品,副产品包括鲟鱼皮、鲟鱼肠、鲟鱼骨、鲟鱼鳍、鲟鱼肚和鲟鱼肉等。鲟鱼骨富含硫酸软骨素,可采用多种烹调方式加工;鲟鱼翅和鲟鱼肚以焖、炖为主;鲟鱼肉富含优质蛋白质和脂类,有多种传统及风味菜肴。黑鱼子酱加工副产品的鲟鱼肉为分割速冻产品,既可采用传统的各种中餐烹调方式,也可借鉴西餐中烤、煎的方式,制作出多种类型的菜肴。大力开发黑鱼子酱加工副产品在中餐中的应用,为鲟鱼的综合运用提供一条新的思路。Black caviar is pickled from sturgeon roe. It is a kind of leading profit product of sturgeon breeding base in China. Its by-products, including the skin of sturgeon, sturgeon intestine, sturgeon bones, sturgeon fin, sturgeon fish maw, sturgeon fish and so on. Sturgeon bone contains chondroitin sulfate. It can be processed by a wider range of cooking methods. The main cooking mothod of stnrgeou fish maw, sturgeon fin is stew, stew-based.Sturgeon fish rich in quality proteins and lipids, and a variety of traditional cuisine. Sturgeon fish processed by black caviar is the segmented frozen products.h not only can be used by the Chinese traditional way of cooking, but also be learned from Western in baking and frying. They can be produced to various types of dishes. Great efforts to develop black caviar processing by-products in the application of chinese food can provide a new way for the comprehensive use of sturgeon .

关 键 词：鲟鱼骨 鲟鱼鳍翅 鲟鱼肚 速冻鲟鱼肉 中餐 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]