Contents changes of immersions of polysaccharides, hydrosoluble proteins and free amino acids of salted sea cucumbers in boiling, cold and hot water immersion were studied.
本实验通过研究了盐渍海参在煮制、冷水和热水发制过程中多糖、水溶性蛋白和游离氨基酸溶出量的变化,确定了热水发制营养物质损失严重,是冷水发制的5倍。
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