湖南省即食鱼豆腐加工的关键控制点研究  

Study on the Key Processing Technology of Instant Fish Tofu in Hunan Province

作　　者：刘超 徐文泱 李政 LIU Chao;XU Wenyang;LI Zheng(Hunan Institute of Product and Goods Quality Inspection,Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning,Changsha 410017,China)

机构地区：[1]湖南省产商品质量检验研究院,食品安全监测与预警湖南省重点实验室,湖南长沙410017

出　　处：《食品安全导刊》2024年第17期140-142,共3页China Food Safety Magazine

基　　金：湖南省自然科学基金(2022JJ90007,2022JJ90029);国家市场监督管理总局科技计划项目(2023MK092)。

摘　　要：即食鱼豆腐是近几年在湖南省内兴起的一种休闲零食,具有良好的感官风味而深受消费者喜爱。本文阐述了即食鱼豆腐的生产工艺流程,并对即食鱼豆腐的加工关键点进行了简要介绍,分析了影响工艺的关键参数及原因。Instant fish tofu is a kind of popular leisure snack which has a good sensoryflavor in Hunan province in recent years.In this paper,the process of instant fish tofu production in Hunan province is reviewed,the processing technology of instant fish tofu is briefly introduced,and the key parameters and reasons affecting the process are put forward.

关 键 词：即食鱼豆腐 加工工艺 关键参数 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]