鱼饼罐头的研制  

Development of Fish Cake Can

作　　者：莫慧平[1] 贝惠玲[1] 韦健 王学敏[1] 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广东广州510300 [2]广州鹰金钱企业集团公司,广东广州510655

出　　处：《现代食品科技》2008年第6期558-560,554,共4页Modern Food Science and Technology

基　　金：广东省科技攻关重点项目(2007A020300008-3);广州市科技攻关重点项目(2006Z2-E0151)

摘　　要：以鲮鱼、萝卜为主要原料,加入其它调味料,通过试验确定了制作具有地方风味的顺德鱼饼罐头的较佳工艺条件及配方。罐头中鱼饼的配方为(质量比,%):鲮鱼肉80、九棍鱼肉20(经漂洗脱水后的鱼肉),白砂糖0.5,盐2,香葱1,变性淀粉5。几个关键工艺条件为:鱼肉采用3~10℃的5倍清水漂洗1次;经漂洗脱水的鱼肉放入擂溃机内擂溃,空擂5min、盐擂20min、拌擂3min;擂溃成型后的鱼糜于40℃放置3h进行凝胶化;装罐后的罐头经12min^20min^12min/118℃杀菌。The best formula and processing conditions of a fish cake can were studied using Cirrhinus molitorella as main raw material. The formula of fish cake （mass ratio, %） was as follows： Cirrhinus molitorella meat 80 %, the washed and dehydrated lizard fish meat 20%, sugar 0.5%,salt 2% spring onion 1% and denatured starch 5%. The key processing conditions were as follows： washing the fish meat with 5 lime of water at 3-10℃; pounding the dehydrated fish meat for 5 min （without adding salt）, 20 min （adding salt） and 3min （combined with blending）, gelating the surimi for 3h at 40 ℃ ; and sterilizing the caned fish cake for 12 min-20 mm-12min at 118℃.

关 键 词：鱼饼 粤菜 罐头 

分 类 号：TS295.4[轻工技术与工程—农产品加工及贮藏工程]