| 三疣梭子蟹活蟹肉的冷冻加工技术 |
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| 引用本文： | 何定芬.三疣梭子蟹活蟹肉的冷冻加工技术[J].齐鲁渔业,2002,19(7):44-45. |
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| 作者姓名： | 何定芬 |
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| 作者单位： | 浙江舟山水产学校 316004 |
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| 摘 要： | 三疣梭子蟹是深受市场欢迎的水产品，但是储运困难，容易变质走味，如何在低温条件下对三疣梭子蟹进行保存，是许多科技工作者研究的重要课题，本文论述了三疣梭子蟹活蟹肉的冷冻加工工艺，对加工要点和品质鉴定作了说明。
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| 关 键 词： | 活蟹肉 冷冻加工技术 三疣梭子蟹 工艺流程 质量标准 |
Technics of Fresh Meat Refrigeration of Portunus trituberculatus |
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| He Dingfen.Technics of Fresh Meat Refrigeration of Portunus trituberculatus[J].Shandong Fisheries,2002,19(7):44-45. |
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| Authors: | He Dingfen |
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| Abstract: | Portunus trituberculatus was a salable aquatic product, but it was easy to decompose and difficult to transport and store, so to conserve the crab under low temperature was an important subject. In this paper,the technics of refrigeration of the fresh meat was discussed, the outline of processing and the standard of quality appraisal was also illuminated. |
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| Keywords: | portunus trituberculatus processing technics standard of quality |
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