风味草鱼肉脯的加工工艺研究  

Processing Technique of Dried Grass Carp Fish Slice

作　　者：顾仁勇[1] 傅伟昌[1] 

机构地区：[1]吉首大学化学化工学院食品科学与工程系,湖南吉首416000

出　　处：《食品科学》2009年第18期416-419,共4页Food Science

摘　　要：以草鱼为原料,研制一种风味鱼肉脯的加工工艺。对原料鱼的浸烫去皮、鱼肉的脱腥、干制、油炸等条件及产品配方进行优化选择。结果表明:原料鱼用80～85℃热水,浸烫10～15s,去皮容易;鱼肉的最佳脱腥条件为食盐溶液浓度8g/100ml,温度30℃,鱼肉:盐水1:4(m/m),浸泡时间15min;产品最佳配方为1kg鱼肉添加食盐50g、白砂糖30g、酱油30g、五香粉20g;鱼片干制温度50℃,时间4h;油炸温度170℃,时间15s。按此工序生产的鱼肉脯色泽金黄,香浓味鲜、韧性良好,无异味。Several crucial steps in the processing of dried grass carp fish slice, including fish skin removal by hot water immersion, fishy odor elimination, curing, drying and frying were optimized. The results showed that the optimum processing conditions were as follows： immersing whole grass carp fish in hot water （80-85 ℃） for 10-15 s for removing fish skin, and in 8% salt solvent （g/100 ml） at the ratio of material/solvent of 1：4 and 30 ℃for 15 min for fishy odor elimination; the best curing formula consisting of （ per I kg of fish）： 50 g of salt, 30 g of sugar, 30 g of soy sauce, and 20 g of five-spice powder, drying at 50 ℃ for 4 h, and finally frying at 170 ℃ for 15 s. Under these conditions, a product of good luster, delicious taste, pleasing flavor and good chewing qualities was obtained.

关 键 词：草鱼 鱼脯 加工工艺 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]