| 香酥鱼排的试制 |
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| 引用本文： | 袁卓强,李志福,邓尚贵,章超桦.香酥鱼排的试制[J].广东海洋大学学报,1996(2). |
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| 作者姓名： | 袁卓强 李志福 邓尚贵 章超桦 |
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| 作者单位： | 湛江海洋渔业公司加工厂，湛江水产学院食品与制冷工程系 |
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| 摘 要： | 利用黄鳍马面的鱼骨作原料。经调味、烘于等工序制成香味可口、营养丰富的香酥鱼排。产品粗蛋白含量４５．５％，水份１７．２５％，粗脂肪０．７６％，粗灰分。１４．３１％，钙２．２９％，磷１．４７％，钠１．１２％，钾０．１６％，镁７１０×１０－６，铁３５５×１０－６，锌４９．２×１０－６，铜３．４０×１０－６，镍２．４０×１０－６。
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| 关 键 词： | 鱼骨，调味干制品，黄鳍马面 |
THE TRIAL PRODUCTION OF FLAVOURING FISH STEAKS |
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| Yuan Zhuoqiang,li Zhifu.THE TRIAL PRODUCTION OF FLAVOURING FISH STEAKS[J].Journal of Zhanjiang Ocean University,1996(2). |
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| Authors: | Yuan Zhuoqiang li Zhifu |
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| Abstract: | The flavouring fish steaks made of Bluefin Leatherjacket through seasoning and dryinghave better flavour. taste and nutrition, They Contain 45.5% Crude Protein, 0.76% Crudelipid, 17. 3% moisture and 14.3% Crude ash including 2.29% Calcium, 1. 47% Phosphate,1. 12% Sodium, 0.16 % Potassium,710×10-6 maghesium,355 × 10-6 iron, 49. 2×10-6 Zinc, 3.40×10-6 Copper,2.40×10-6 nickel. |
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| Keywords: | Bluefin Leatherjacket Fish bone Spice Dry food |
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