| 王彩理,王滨亭,王洪军,滕瑜,秦小明,沈建.特色原味四角蛤蜊的加工工艺.渔业科学进展,2011,32(6):135-140 |
| 特色原味四角蛤蜊的加工工艺 |
| Study on the processing technology of original flavor Maoctra veneriformis |
| 投稿时间：2010-09-15 修订日期：2010-11-09 |
| DOI： |
| 中文关键词: 四角蛤蜊 净化 清酒 汤汁 模糊数学 |
| 英文关键词: Maoctra veneriformis Purification Sake Soup Fuzzy mathematics |
| 基金项目:国家贝类产业技术体系建设项目(CARS-48）、山东省科技发展项目（2009GG10005018）共同资助 |
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| 中文摘要: |
| 以优质四角蛤蜊为原料，经采用单胞藻微流水净化吐沙后，并通过模糊数学模型建立联系因素集到评价集的过度感官评定，对原味汤汁与清酒的配合比例进行优化，同时采用高温短时杀菌工艺，生产出最大限度的保持四角蛤蜊固有的色泽和风味的冻藏流通四角蛤蜊产品，产品达到出口产品标准的要求。 |
| 英文摘要: |
| Maoctra veneriformis is abundant, low priced with high nutritive value and medical value while easy to deteriorate and pollute the environment. Compared to other Molluscs, high contents of protein and tasty amino acids in M. veneriformis are the striking feature. According to the scientific prescription and advanced sterilization technique, mixed with soup and sake at different ratio to keep the initial color and flavor, a series of M. veneriformis products were graded and optimized from factors collection to evaluation collection according to its quality by Fuzzy Comprehensive Evaluation. M. veneriformis after purification in uni-algae flowing were used to make bagged M. veneriformis products in its original flavor and they reached the export standard. |
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