摘要
以新鲜大虾为原料,采用高温短时间杀菌、含气调理、温和式二次杀菌等技术进行研究,旨建立一种营养、卫生、食用方便、适合工业化生产的软包装即食大虾新工艺。
With fresh prawns as raw material, Instant baked prawns were studied in this thesis by using the high temperature short time sterilization technology, modified atmosphere cooking, modified atmosphere packaging, second moderate sterilization technology. It is the purpose that established a new process of flexible packaging instant baked prawns that was nutritional sanitary, convenient, adaptive industrialisation.
出处
《食品工业》
北大核心
2010年第6期42-44,共3页
The Food Industry
基金
"十一五"国家科技支撑计划"海珍品精深加工产品开发与产业化示范项目"(2008BAD94B05)
关键词
大虾即食食品
固体原料的高温短时杀菌
含气调理
软包装
prawn
instant foods
high temperature short-time sterilization technology
modified atmosphere cooking
flexible packaging
