作　　者： ; ; ; ;

机构地区： 福建省水产研究所

出　　处： 《福建水产》 2007年第3期19-24,共6页

摘　　要： 本文主要探讨鲜牡蛎和烫煮后牡蛎氨基酸含量的变化,鲜冻牡蛎及烫煮冻牡蛎滴水率比较,进行不同烟熏工艺的条件选择实验,确定了以浸渍法及置入法(烟熏液总量1%,5h,60℃)研制全汁烟熏牡蛎罐头的生产流程及生产工艺,并进行了小型试验。 The changes in amino acid contents in both fresh oysters and boiled oysters were under discussion in the paper, with the comparisons in the moisture between fresh frozen oysters and frozen boiled oysters. The tests on condition selection of various smoking techniques were also conducted to determine small - scale production process and techniques for juiced smoked oysters in cans with both immersion method and placement method （with percent smoking liquid at 1%, and 5 hours for smoking under a temperature of 60℃ ）.

关 键 词： 烟熏 牡蛎 罐头

领　　域： [轻工技术与工程] [轻工技术与工程]