淡水鱼鱼茸标准化制作工艺研究与实践——以草鱼为例  

Research and Practice on Standardized Production Process of Freshwater Fish Fish Ginser——Taking Grass Carp as an Example

作　　者：颜忠[1] Yan Zhong(Nanjing Institute of Tourism & Hospitality,Nanjing 211100,China)

机构地区：[1]南京旅游职业学院

出　　处：《现代食品》2019年第13期79-81,共3页Modern Food

摘　　要：草鱼是我国的淡水鱼之一,其本身具有相当丰富的营养。在我国,淡水鱼资源己经得到了广泛应用,例如:鱼糜及鱼糜制品的传统工艺制品得到了人们的一致热爱。而草鱼茸作为鱼糜制品中发展最迅速的产品,其加工技术要求也相对较高,随着水产加工技术的发展与消费者的迫切需求,有必要改进传统草鱼茸加工工艺,筛选合适的加工辅料,进行标准化制作,从而提高草鱼茸的质量。Grass carp is one of the freshwater fishes in China,and it has considerable nutritional value.In China, freshwater fish resources have been widely used,for example,surimi and surimi products of traditional crafts products have been the same love of the Chinese people.The grass carp antler is the fastest growing product in surimi products,and its processing technology is relatively high.With the development of aquatic processing technology and the urgent needs of consumers,it is necessary to improve the traditional grass carp antler processing technology,select appropriate processing accessories,and complete standardized production,so as to improve the quality of grass carp antler.

关 键 词：草鱼茸 标准化制作 工艺 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]