探索金鲳鱼即食产品加工技术  

Explore the Processing Technology of Golden Pomfret

作　　者：容英霖[1] RONG Yinglin(Beihai Vocational College,Beihai 536000,China)

机构地区：[1]北海职业学院,广西北海536000

出　　处：《现代食品》2021年第16期99-100,103,共3页Modern Food

基　　金：北海职业学院2021年科研类课题(2021YKY16)。

摘　　要：近年来,我国沿海地区的养殖鱼类技术水平不断提升,金鲳鱼的规模和产量也逐年增加,价格开始下降,并逐渐趋于大众消费水平。为进一步丰富金鲳鱼的加工技术,提升产品品质,本文对金鲳鱼即食产品的加工技术进行评估。In recent years,the level of fish culture technology in China’s coastal areas has been continuously improved,the scale and production of golden pomfret have also increased year by year,and the price has begun to decrease,gradually tending to the level of public consumption.In order to further enrich the processing technology of golden pomfret and improve the product quality,it is necessary to evaluate the processing technology of golden pomfret instant products.

关 键 词：金鲳鱼 即食产品 加工技术 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]