帮忙翻译

显示全部楼层 · 2009-6-8 11:03:03

The pickled fish product is our country tradition flavor food, the pickled fish has the sweet taste to be harmonious, fragrant and mellow rich, the aftertaste is long, the feeling in the mouth is gentle, luster sharp and so on flavor characteristics. This article optimized the pickled fish technique of production in the establishment pickled fish quality appraisal system's foundation, the processing product has operated the bag is the food, the pulp close, the high resilience, the liquor fragrance and the fish aromatic flavor. Indicated through the research that the souse and the dry method have the material effect to the pickled fish flavor quality. Wet salt law for pickled fish processing best souse method. The hot-air seasoning temperature and the time have the material effect to the pickled fish flavor quality. In the comparison souse, in the dry method's foundation, proposed the protosalt low temperature souse and the low temperature craft, soon raw material fish puts in 10℃, in 10% salt water the souse 3 hours, after the waterlogging, uses again 10~20℃ low temperature air its moisture content dry to 36-46%. Through studied us to optimize the pickled fish processing craft, compared with the traditional pickled fish, uses short, raised the production efficiency, caused raw material fish's corruption the possibility which occurred in the souse process to reduce greatly仅供参考.........

千问 · 2009-6-8 11:03:03

Bad fish products are traditional Chinese-style food, bad fish with sweet harmony, rich mellow, long aftertaste, soft texture, flavor and other characteristics of bright color. In this paper, the fish in the establishment of the bad quality evaluation system based on the optimization of the bad fish production, processing, open bags of ready-to-eat products, meat closely, flexible, wine and fish smell strong aroma. Research shows that the method of salting and drying fish on the bad quality have an important impact on flavor. Wet salted fish processing method for the worse method of the best preserved. Hot air drying temperature and time on the bad quality of the fish have an important impact on flavor. In comparing the curing, drying method on the basis of a low-salt and low-temperature Low-temperature curing process, the forthcoming Add raw fish 10 ℃, 10% salt brine in 3 hours, followed by Li Shui 10 ~ 20 ℃ of temperature air drying its moisture content to 36-46%. Through research, we optimized the process of bad fish, bad fish, compared with the traditional, time-short, to improve production efficiency, so that raw fish marinated in corruption in the process of significantly reducing the possibility of the occurrence