人造蟹肉
- 网络imitation crab;Imitation Crabmeat
人造蟹肉-
以低值水产品为原料加工人造蟹肉，研究了原料的pH值，盐，擂溃温度，淀粉种类，弹力增强剂的添加对人造蟹肉品质的影响，获到最佳加工工艺条件。
The artificial crab was prepared by cheap aquatic product . We had taken research on the effection of raw material 's pH , the concentration of salt , temperature , the kind of starch , enhancing - elasticity dose etc , and got optimal process condition .
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以低值水产品制备人造蟹肉的研究
Study of artificial crap preparation with cheap aquatic product