| 银鱼调味酱生产技术 |
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| 引用本文： | 胡静丽,夏其乐.银鱼调味酱生产技术[J].食品工业,2002(5). |
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| 作者姓名： | 胡静丽 夏其乐 |
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| 作者单位： | 浙江大学食品系 310029
(胡静丽)，浙江大学食品系 310029(夏其乐) |
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| 摘 要： | 以碱性蛋白酶酶解银鱼辣椒酱和番茄酱为原料,淀粉为增稠剂,加工银鱼酱。通过感官评定,确定了银鱼酱加工的最佳配方。并分析了成品的理化指标及微生物指标。
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| 关 键 词： | 银鱼 酶解 银鱼酱 |
Processing of whitebait seasoned paste |
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| Hu Jing-li et.al..Processing of whitebait seasoned paste[J].The Food Industry,2002(5). |
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| Authors: | Hu Jing-li etal |
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| Affiliation: | Hu Jing-li et.al. |
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| Abstract: | Whitebait paste was made from alkali-protease hydrolyzed whitebait, cayenne paste tomato paste, thickening agents and flavoring by appropriate processing. The best formula was selected by sensory evaluation. Its physical, chemical and microbial index were studied. |
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| Keywords: | whitebait enzyme hydrolysis whitebait paste |
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