ribbonfish

Study on the Process Technology of Ribbonfish Sausages

带鱼香肠加工工艺初探

At best , a work unit might add coupons for dried watermelon seeds , salted peanuts , and a ribbonfish for the holiday dinner table .

有些单位最多可能会额外提供节日购物票证用于购买西瓜子、咸花生和带鱼等。

With frozen ribbonfish as the raw material , this experiment studied the effect of the rinsing technology , stirring time and the addition quantity of salt and starch on the quality of ribbonfish sausage .

以冷冻带鱼为原料，研究了漂洗工序、擂溃时间以及食盐和淀粉添加量对带鱼香肠质量的影响。

Results showed the rinsed ribbonfish sausage had better color and odour , the best rinsing condition was 8 minutes ' rinsing in water of 3-7 ℃, then put in the water 5 minutes , which should be repeated three times .

结果表明，经漂洗后的带鱼香肠，颜色和气味比不漂洗的好，其最佳漂洗条件为：用3～7℃水漂洗8min，静置5min，重复3次；

This experiment used the frozen ribbonfish as its raw material , and studied that the rinsing technology influences the ribbonfish sausage 's quality , and found the rinsing technology affects the color and the elasticity of ribbonfish sausage ;

本试验以冷冻带鱼为原料，研究了漂洗工序和擂溃时间及食盐和淀粉的添加量对带鱼香肠质量的影响，结果表明：漂洗工序影响带鱼香肠的颜色和弹性；