鱼糕

风味鱼糕制作工艺研究

The Technological Study on Making Fish Sponge Cake of Special Flavor

鱼精蛋白对延长鱼糕制品有效保存期的作用

Influence of fish sperm protein on efficient storage time of fish cake

加入鸣门卷、鱼糕、对虾、甜洋葱以及绿豆芽。

Added narutomaki , kamaboko , prawns , sweet onion and mung bean sprouts .

利用罗非鱼碎肉生产鱼糕和鱼松的关键技术研究

Studies on the Key Technology of Processing Fish Cake and Shred Fish from Tilapia 's Frittered Meat

将鱼糕放入熬制好的清汤鸡汁中，加入枸杞若干煮沸盛入汤碗，加蕨菜一片。

SOUP : take some fish-cake into the Sprinkle with some Chinese wolfberry , anrrange to another bowl after boiled , then add a piece of fiddlehead .

在储藏过程中水分从鱼糕内部向外部扩散。

The moisture migrated from the interior to the exterior of the surimi cake during the storage indicating the gradual loss of water holding capacity of the surimi during storage .

传统鱼糕的工艺和配方优化及防腐保鲜研究含纳他霉素的紫胶保鲜蜡配方及工艺条件优化

Study on the Optimization of the Factors of Craft and Supplementary Materials and Preservation of Traditional Fish-Cake ; Optimization of the composition and technology for shellac preservative fruit wax with Natamycin

以新鲜廉价的鲢鱼和猪肥肉为原料，红薯淀粉和鸡蛋清作主要辅料，研究了鱼糕的加工工艺，并采用正交试验对工艺配方进行了优化。

With the use of low-cost freshwater chub and pig fat as materials and starch of sweet potato and egg white as accessories , process of fish sponge cake was explored .

本文用鱼精蛋白、苯甲酸钠和山梨酸钾分别添加在鱼糕制品中，并于12℃和24℃条件下保存，观察其保存效果。

Fish cakes are added with fish sperm protein , sodium benzoate and potassium sorbate . It is observed that storage result of fish cakes for storing at 12 ℃ and 24 ℃ .