查詢結果分析
來源資料
頁籤選單縮合
題 名 | 烏魚加工產品之開發與利用=Development and Utilization of Processed Products made from Mullet |
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作 者 | 曹欽玉; | 書刊名 | 海大漁推 |
卷 期 | 37 2007.11[民96.11] |
頁 次 | 頁1-11 |
分類號 | 439.7 |
關鍵詞 | 烏魚; 烏魚子; 冷凍魚片; 魚漿; 茄漬烏魚罐頭; 乳酸菌發酵; Mullet; Salted mullet roe; Frozen fillet; Surimi; Canned mullet in tomato; Lactic acid bacteria fermentation; Pickle of product; |
語 文 | 中文(Chinese) |
英文摘要 | In order to efficiently utilize mullet, this review is describing and introducing the processed products and its processing conditions. These processed products included traditional product, the salted mullet roe, and various new developed products such as vacuum package frozen mullet fillet, surimi-based products, canned mullet products with tomato sauce and algae, fermented foods with lactic acid bacteria and pickled products with miso (a fermented soybean product). The seafood industries and manufacturers are expected to evaluate all developed products and find out which one could be accepted by consumers and has the possibility of competing with the resembling commercial products. These multiple utilizations of mullet may alleviate the marketing problem of abundant production of harvested and cultured mullet during winter season in Taiwan. |
本系統中英文摘要資訊取自各篇刊載內容。