香酥泥鳅加工工艺研究  

Study on Processing Technology ofFlavour Misgurnus anguillicaudatus(Cantor)

作　　者：楼明[1] 朱日方 

机构地区：[1]杭州商学院食品系

出　　处：《水产科学》1999年第4期17-20,共4页Fisheries Science

摘　　要：对泥鳅的加工工艺作了初步探讨，并对所进行的多次实验结果进行了比较、分析，找出了最佳生产工艺条件，对影响产品质量的关键工艺进行了深入的研究，确定了关键工艺步骤的条件参数。产品采用聚酰胺酯，铝箔，聚乙烯复合而成的蒸煮袋来包装。制成的产品具有色泽诱人，风味浓郁，香酥味美，软硬适度，营养丰富等特点，深受人们喜爱。杀菌条件是：１５ｍｉｎ～２５ｍｉｎ～１５ｍｉｎ／１２１℃（烘烤工艺）和１５ｍｉｎ～２０ｍｉｎ～１５ｍｉｎ／１２１℃（油炸工艺）。The paper basically discusses the processing technology of Misgurnus anguillicaudatusOn the basis of a large number of experiments,the author compares and analysises the results of all experiments to find out the best technical conditions of production.Further more,deeply studies the key technology which affects the quality of the products,specifies the conditional parameteres of the steps of the key technology.The product is packed with the polyester,aluminium foil,polyethlence.The characteristics of the product are attractive in colour and flavour,crisp delicious,tender and nutritious,And it enjoys a wide popularity.The conditions of sterilization is 15min25min15min/121(baking technology)and 15min20min15min/121(oilfry technology).

关 键 词：香酥泥鳅 泥鳅 软罐头 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]