低盐高效、低温真空动态腌制淡水鱼加工技术研究  

Study on processing technology of low salt,high efficiency and low temperature vacuum dynamic curing fresh water fish

作　　者：刘承 周永昌[2] 

机构地区：[1]湖州益农水产食品有限公司,浙江湖州313018 [2]江西农业大学,江西南昌330045

出　　处：《肉类工业》2016年第5期26-30,共5页Meat Industry

摘　　要：低盐高效、低温真空动态腌制是一种在真空、低温环境中,安全、快速的腌制方式,主要阐述了真空动态腌制的原理和工艺条件,分析了腌制速率的主要影响因素与腌制淡水鱼中盐含量的变量关系,展望了该技术在淡水鱼加工领域广阔的应用前景。Low salt, high efficiency, low temperature vacuum dynamic curing was a safe and way of curing in vacuum and low temperature environment. The principle and process conditions vacuum dynamic curing were mainly introduced. The variable relationship of the main effect factors ring rate and the salt content in curing fresh water fish was analyzed. The application prospects field of fresh water fish processing were prospected. quick of the of QU- irt the

关 键 词：低温 真空 动态腌制 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]