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对影响真空包装酥焅鲫鱼产品的主要工艺进行了研究,结果表明,以1%浓度的腌制液、腌制2h、180℃油炸15min可保证最终产品具有较好的品质和风味。
The main process of vacuum crucian carp product was studied. The results showed that the marinated product with 1% preservative solution for 2h and 180 ℃ for 15min can ensure the final product has better quality and flavor.