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《Farm Products Processing》 2015-11
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Optimization of the Fabrication Process of the Silver Carp Fish Noodle

LIU Chen;ZHANG Yibin;MA Qianying;HOU Wei;Tianjin Modern Vocational Technology College;  
In this study,the silver carp and flour as the main raw material of fish noodle,through a series of process,this paper discuss the effects of the salt,surimi,flour dough maturation,proportion and the process on the quality of noodles,optimize product formula and processing technology. The results show that under the condition of the ratio of surimi to flour is2∶3,the silver carp fish noodles have a good formability,a unique flavor and a rich nutrition.
【CateGory Index】: TS254.4
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