【摘要】 为了解决速冻罗非鱼加工中产生的下脚料——罗非鱼下颚肉的利用问题,研究了以其下颚肉为原料制取方便营养的休闲食品速冻挂糊鱼的工艺过程和方法,通过正交试验和感官评价确定了最佳加工工艺,在此工艺条件下制取的鱼块呈鸡翅状,香酥可口,营养丰富,入口后有种特殊口感,风味独特宜人。更多还原

【Abstract】 This is a study on processing technology and measurement of deepfreezing coating fish which to resolve the using problem of the Tilaphia chin. The product is a convenient and nutrient leisure food. The best processing technology was obtained by the orthogonal test and sensory evaluation, urder this optimum processing, the production is fragrant, savory, rich in nutrition and has special shape and flavor.更多还原