鱼面

真空包装、充CO2包装可有效抑制鱼面中细菌生长，在4℃贮藏时的货架期60天，比普通包装、充N2包装鱼面的货架期分别延长30天和20天。

The vacuum package and CO2 package may effectively inhibit bacterium growths of fish noodle , when stored in 4 ℃, the shelf life was up to 60 days , which lengthened for 30 days and 20 days compared with that of ordinary package and N2 package .

减菌处理可明显减少包装前鱼面的初始菌数，采用O3杀菌后包装并于4℃贮藏的鱼面的货架期比对照延长10天。

Reducing bacterium processing could obviously reduce the initial bacterium number of unpacked fish noodle . The shelf life of fish noodle packed and stored in 4 ℃ after using the O3 sterilization lengthened for 10 days compared to the control .

鱼面适宜的干燥条件为：前期干燥温度80℃、相对湿度60%、干燥时间30min，随后转入降温降湿干燥阶段，干燥时间约40min，产品最终含水量10.7%。

The optimum drying conditions were temperature 80 ℃, relative humidity 60 % , drying time 30 minutes , followed by the low temperature and low humidity drying for 40 minutes . The final moisture content of product is 10.7 % .

鱼面的高温高湿干燥工艺研究

Study on high temperature and high humidity drying of fish meat noodle

鱼面生产新工艺

New processing method of fish noodle

这家历史悠久的餐馆成立于1904年，该店的蒸刀鱼和刀鱼面在上海一直都是非常出名的。

The historic eatery , which was founded in 1904 , has long been famous for its steamed knife fish and knife fish with noodle soup in Shanghai and beyond .

三十年后，我已经攒起了一大笔钱，但是我已经厌倦每天做鳝鱼面，所以我决定投资。

After thirty years , I had saved quite a bit of money , but I was getting pretty sick of cooking noodles day in and day out , so I decided to invest .

它不仅提高了当地传统食品&鱼面的品质，促进了传统食品的生产，也说明入世后，食品行业有相当一部分商业机会是隐藏于传统食品的改造创新中。

It is not only improves the quality and production of fish noodle & which is traditional food in the local area , but also has a partial chance in the reform of traditional food .

本论文将淡水鱼糜与面条结合，利用双螺杆挤压机生产鱼面，能极好的利用淡水鱼资源，增加面条营养，拓展了鱼糜食品的加工途径，具有较大的意义。

The noodle is combined with freshwater fish in this paper , and the fresh-noodle is produced by twin-screw extrusion . It is excellent use of freshwater fish resource , and it can improve the nutrition of noodle and expand the routine of surimi-food .