期刊论文

Effect of Different Processes on Flavor Substances of Enzymatic Hydrolysates of Pond Snail Meat

中文

中国调味品

1000-9973

2024

49

2

137-146

10.3969/j.issn.1000-9973.2024.02.020

2022XCZX-353:湖南农业大学食品科学技术学院与广西美申园食品科技集团有限公司横向项目 2020KJC-JS126:湖南农业大学食品科学技术学院与广西美申园食品科技集团有限公司横向项目

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The soup package of river snails rice noodles is delicious,but the utilization rate of raw materials is low.The inherent fishy smell of snail meat seriously affects its application prospects.In this paper,with fresh pond snail meat as the raw material,the effect of fryi...MORE The soup package of river snails rice noodles is delicious,but the utilization rate of raw materials is low.The inherent fishy smell of snail meat seriously affects its application prospects.In this paper,with fresh pond snail meat as the raw material,the effect of frying on the protein utilization of snail meat is evalu...