中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
5期
83-85
,共3页
虹鳟鱼%工业化%调味食品
虹鱒魚%工業化%調味食品
홍준어%공업화%조미식품
rainbow trout%industrialization%seasoning food
实验以传统烹饪工艺和调味技术为基础，结合食品加工，确定最佳的实验工艺和配方，开发出适合大众饮食习惯及口味的虹鳟鱼产品，为虹鳟鱼的养殖和深加工提供一条可供参考的途径。
實驗以傳統烹飪工藝和調味技術為基礎，結閤食品加工，確定最佳的實驗工藝和配方，開髮齣適閤大衆飲食習慣及口味的虹鱒魚產品，為虹鱒魚的養殖和深加工提供一條可供參攷的途徑。
실험이전통팽임공예화조미기술위기출，결합식품가공，학정최가적실험공예화배방，개발출괄합대음음식습관급구미적홍준어산품，위홍준어적양식화심가공제공일조가공삼고적도경。
On the basis of traditional cuisine process and seasoning technique,the experiment combined with food processing so as to obtain the best process and formula.This method exploited the rainbow trout products that are suitable for public's dietary habits and flavors,which has provided a referable approach for cultivation and deep processing of rainbow trouts.
