半干蒸煮罗非鱼软罐头加工技术研究  

Study of the Processing Technology of Semi-dry Steaming Soft Packaged Tilapia Can

作　　者：周爱梅[1] 龚翠[1] 李来好[2] 杨贤庆[2] 陈永泉[1] 刘春基[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]中国水产科学研究院南海水产研究所,广东广州510300

出　　处：《现代食品科技》2010年第2期161-164,共4页Modern Food Science and Technology

基　　金：农业部"948"引进项目(2006-G40)

摘　　要：以小规格罗非鱼为原料,研究蒸煮罗非鱼软罐头的加工工艺,着重研究罗非鱼的蒸煮干燥脱水、调味料配比和微波杀菌条件。结果表明,蒸煮干燥脱水的最佳条件为蒸煮时间8min,经脱水后罗非鱼块的含水量为72.48%,含盐量为1.40%,得率为91.65%,品质最好;m(调味料):m(罗非鱼块)=1:8;采用微波杀菌时,最佳杀菌条件为480W下处理3min,产品在常温存放90d,细菌总数、大肠菌群及致病菌包括副溶血性弧菌、沙门氏菌和肉毒梭菌均未检出。The processing technology of semi-dry steaming soft packaged tilapia can was studied using small tilapias. The conditions of dehydration by steam dating, ratio of flavoring to tilapia fish cake and sterilization were investigated. The results showed that, for steam drying, the optimal drying time and ratio of flavoring to tilapia fish cake were 8 min and 1：8 on weight basis, respectively, under which the moisture content, salt content and yield of tilapia fish cake were 72.48%, 1.40% and 91.65% respectively. The best sterilization condition by microwave was 480 W for 3 mirL Under these conditions, no microbes including total bacteria, coliform bacteria and pathogenic bacteria such as vibfioparahaemolyticus, salmonella and clostridium botulinum were detected during the storage of 90 days at room temperature.

关 键 词：罗非鱼 蒸煮干燥 软罐头 加工技术 

分 类 号：TS295.4[轻工技术与工程—农产品加工及贮藏工程]