冷冻鱼糜和鱼糜制品加工技术
2006-5-16 14:32:40 来源: 作者:【关闭页面】

冷冻鱼糜和鱼糜制品是一种优质、营养、方便的高蛋白食品。我院从1980年代中期起就开始从事这方面的研究,通过对抗冻剂配方的筛选,已解决了防止蛋白质冷冻变性的问题,同时使一直影响淡水鱼鱼糜加工发展的土腥味问题基本得到解决,同时积累了不同鱼种的加热时间和加热温度等方面的技术参数,为开发高品质鱼糜制品提供了重要保证。

Processing Technology for Frozen Surimi And Its Processed Products
(College of Food Science)

    Frozen surimi and its processed products are of highly proteinous food with excellent quality, rich nutrition and convenience of its kind. Since the mid of 1980s, in the process of frozen surimi production we have settled the issue to avoid protein denaturation during freezing by screening out a proper formulation of anti-cryogenic agent and also by and large resolved the problem of inherent earthy smell of freshwater fish meat that has impacted the development of freshwater fish surimi industry for a long time. For the assurance of high quality surimi production we have accumulated critical technical parameters of heating time and temperature for various species of fish processed to surimi product.

 
 
 


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