The technological processes and the operational point of steak were studied in this paper.
探讨鱼排的工艺流程和操作要点,评价了产品质量的感官指标、理化指标和微生物指标。
We made primary research about the effect when the cirrhina molitorella bone was transformed to active calcium under condition of the optimum technology,compound condition,activation time and activation temperature,different acid concentration,about different methods for extracting active calcium and test of some ingredient of active calcium.
以鲮鱼加工废弃物—鲮鱼排为原料,对脱脂鲮鱼骨制备的最佳工艺条件,脱脂骨粉在不同的活化温度、乳酸浓度、活化时间等条件下转化成活性钙的效果,不同方法提取活性钙含量以及检验活性钙的有关成分进行了初步探讨。
The optimum technology of preparation activated calcium from tilapia bone was studied.
以罗非鱼加工废弃物--罗非鱼排为原料,对罗非鱼骨粉在不同的酸浓度、配比条件、活化时间、活化温度等条件下,转化成活性钙的效果进行了研究。