一种新的风味和营养兼备的食品配料——柴鱼制品  

A New Food Additive for Flavouring and Nutrient

作　　者：冯启浩[1] 但乐平 

机构地区：[1]华东理工大学,上海200237 [2]上海新太平洋食品开发有限公司,上海201811

出　　处：《中国食品添加剂》2002年第2期74-77,88,共5页China Food Additives

摘　　要：本文就以海产鲣鱼（Katsuwonus pelamis）为原料的柴鱼产品的发展历史、生产工艺、组分分析以及在食品工业及餐饮业中的应用等作一扼要的介绍,阐明了柴鱼产品既有丰富营养而可作为鱼类型菜肴或休闲食品,又是具有食用价值的现代概念型食品风味添加剂。为此,作者还就其未来的发展趋势作了一定分析和展示。The present minireview summarized the katsuobushi product manufactured by specialized factory, using the raw material as the oceanic skipjack (Katsuwonus pelamis), for development history, process programme, component analysis and application to the food industry and the restaurants and so on.The katsuobushi product presented by the writer have rich nutrients, so regard it as some fish type meat dishes, local-style dishes or fallow foods, and to have diet therapy value as health-care foods, and it possesses mainly special flavour,regard it as traditional and modern flavour food additive material. Therefore, the writers have analyzed and outlooked the development tendency of the katsuobushi product.

关 键 词：柴鱼制品 食品风味添加剂 生产工艺 原料 鲣鱼 营养 

分 类 号：TS202.3[轻工技术与工程—食品科学]