熏制品

多脂鱼熏制品抗氧化性能的研究

A Study on the Antioxidation of Smoked Fatty Fish

缢蛏液熏制品的研制

Study and manufacture of liquid-smoked sinonovacula constricta

熏烤肉制品卫生安全性及其绿色产品开发的技术关键

Safety of Smoked and Roasted Meat Products and Technical keys to Develop Green Foodstuff

熏烤肉制品熏烟成分及其有害成分的控制

Smoked Ingredients of Smoked and Roasted Meat Products and the Control of Harmful Ingredients

本文对熏烤肉制品卫生安全性及其绿色产品开发的技术关键进行了探讨。

This paper discusses the safety of smoked and roasted meet products and technical keys to develop green foodstuff .

熏烤肉制品是深受消费者喜爱的风味地方特产，但苯并芘等的污染残留是影响产品达到绿色标准的主要制约因素。

The smoked and roasted meat products are the special local flavors , but the contamination of B ( a ) P remained in the products is the main limited factor to be green foodstuff .

在分析淡水鱼加工特性的基础上，开发出鱼糜制品和熏烤制品两类鱼产品，并对其工艺过程、加工条件进行了较为深入的技术研究。

On the basis of analyzing the characteristics of freshwater fish processsing , two fish products , fish congee and smoked ones , were developed , and indepth technical studies made as for their processes and processing conditions .