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yuan zhi chi bei guan tou sheng chan ji he li kong zhi gong yi de ti hui
Author(s): 
Pages: 38-39+34
Year: Issue:  2
Journal: Food and Fermentation Industries

Keyword:  赤贝贝肉原汁头生套膜合理控制加酸量变黑原料高压杀菌;
Abstract: <正> 原汁赤贝是属于清蒸类水产品罐头的一种,系采用新鲜赤贝原料,不经浓味调理手续,只稍加适当工艺处理后即行装罐,并注入少量食盐、味精等调配成的汤汁,经真空封罐后进行高压杀菌而成。它的主要特点就是最大限度的保持原料固有的色泽和风味。近几年来是国际市场上颇受欢迎的一个品种,也是我厂十几年来的传统产品。按产品的
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