蟹油制作及风味品质的控制  

Crab Oil Production and Flavor Quality Control

作　　者：薛党辰[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《扬州大学烹饪学报》2011年第4期42-44,共3页Cuisine Journal of Yangzhou University

摘　　要：蟹油作为一种鲜味调味品,具有色泽金黄、滋味香鲜的特点。蟹油制作在选料时需注重其季节性、鲜活性和品种差异,并能熟练掌握蟹肉、蟹黄的取料加工,在蟹油熬制及保藏过程中进行必要的质量控制,才能使熬成的蟹油保持良好的风味品质。Crab oil, as a kind of flavor relish, is fragrant, fresh and colored yellow. The production of crab oil should consider the differences in the crabs in different seasons, freshness and species. Skillful extraction and processing of crab meat, crab cream and proper quality control in crab cream production and preserve will guarantee the fine flavor quality the final product.

关 键 词：蟹油 调味品 质量控制 烹饪原料 

分 类 号：TS225.24[轻工技术与工程—粮食、油脂及植物蛋白工程]