传统美食干烧鲤鱼的工艺改良研究

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英文篇名：Study on the Process Improvement of Traditional Cuisine Dry Burned Carp 作者：米宇清 英文作者：MI Yuqing;Service of Commerce and Trade Department,Xuzhou Technician Institute; 关键词：干烧鲤鱼 ; 工艺改良 ; 品质提升 英文关键词：dry burned carp;;process improvement;;quality improvement 中文刊名：NCPJ 英文刊名：Farm Products Processing 机构：徐州技师学院商贸旅游学院; 出版日期：2015-12-30 出版单位：农产品加工 年：2015 期：No.398 语种：中文; 页：NCPJ201524011 页数：3 CN：24 ISSN：14-1310/S 分类号：31-32+40

摘要

通过对传统美食干烧鲤鱼的加工工艺进行改良,确定了最佳腌制配方、腌制时间、炸制温度及味汁配方,使成品风味、品质得到明显提升,且延长了货架期,为大批量生产提供了一种可行的加工方式。
        The processing technology of dry burned carp is improved and its pickled recipes, marinated time, frying temperature and sauce recipe also is determined. The flavor and quality of product are significantly improved and its shelf life is extended. This processing technology provides a feasible approach for industrial production.

引文

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