带鱼香肠加工工艺初探  

Study on the processing technology of ribbonfish sausages

作　　者：任亚梅[1] 袁春龙[2] 罗安伟[1] 袭凌[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2005年第7期135-138,共4页Journal of Northwest A&F University(Natural Science Edition)

摘　　要：以冷冻带鱼为原料,研究了漂洗工序、擂溃时间以及食盐和淀粉添加量对带鱼香肠质量的影响。结果表明,经漂洗后的带鱼香肠,颜色和气味比不漂洗的好,其最佳漂洗条件为:用3～7℃水漂洗8min,静置5min,重复3次;擂溃时间以25min为宜,食盐添加量为25g/kg,淀粉添加量为100g/kg;杀菌条件为:香肠放入凉水中小火加热至水温40℃,维持50min,再加热到80～90℃,维持40min即可。With frozen ribbonfish as the raw material,this experiment studied the effect of the rinsing technology,stirring time and the addition quantity of salt and starch on the quality of ribbonfish sausage.Results showed the rinsed ribbonfish sausage had better color and odour,the best rinsing condition was 8 minutes' rinsing in water of 3-7 ℃,then put in the water 5 minutes,which should be repeated three times.The stirring time was 25 minutes,salt addition 25 g/kg,starch addition 100 g/kg.To achieve sterilization,the sausage was put in cool water,heated to 40 ℃,and kept for 50 minutes,then heated it to 80-90 ℃ and kept for 40 minutes.

关 键 词：鱼香肠 加工工艺 添加量 漂洗条件 杀菌条件 再加热 淀粉 食盐 时间 擂溃 水温 

分 类 号：S816.7[农业科学—饲料科学] TS254.5[农业科学—畜牧学]