【作者】 夏国斌； 杨贤庆； 戚勃；

【Author】 XIA Guo-bin~(1,2),YANG Xian-qing~(1*),QI Bo~1 (1.South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China; 2.Shanghai Ocean University,Shanghai 200090,China)

【机构】 中国水产科学研究院南海水产研究所； 上海海洋大学；

【摘要】 本文从调味即食水产品的定义及由来、加工工艺、栅栏技术运用以及发展过程中出现的问题和亟待攻克的技术难题等方面综合阐述了调味即食水产品的开发现状并提出发展前景展望。更多还原

【Abstract】 According to the domestic and foreign recent research reports on seasoned instant seafood,this paper reviewed the definition and origin of seasoned instant seafood,the development and the application of key hurdle technology in food industry. Prediction of the prospect of the seasoned instant seafood in food industry is made to fully instruct the future development.更多还原