田鱼安全性评价及其调味产品的工艺研究  

Study on safety evaluation and processing technique of tripod fish

作　　者：陈剑兵[1] 程绍南[1] 陆胜民[1] 夏其乐[1] 孙根标 

机构地区：[1]浙江省农业科学院食品研究所,杭州310021 [2]青田稼泷食品有限公司,青田323903

出　　处：《食品科技》2010年第11期282-285,共4页Food Science and Technology

基　　金：浙江省面上科研农业项目(2008C22018)

摘　　要：对青田田鱼和当地鲤鱼鱼肉重金属、农药和渔药残留3类指标进行检测,发现田鱼不但安全可食且各指标符合无公害食品的限量要求。研究了即食调味田鱼的生产工艺:正交实验确定最佳调味液配方为5%白糖、5%黄酒、30%香辛料料液用量以及1.5%鲜味剂,其最佳烘制工艺为60℃下烘制12 h。The detection of heavy metals,pesticides and fishery drugs were carried out in qingtian tripod fish and local carp fish.It indicated that tianyu fish is safe and edible,since all indexes meet the limit demands of safety requirements for non-environmental pollution aquatic products.The processing technique of flavoring fish was studied in this paper as well.The result showed that the optimum flavoring liquid contains 5% sugar,5% rice wine,30% spices liquid and 1.5% flavour enhancer.And,the best baking process is 60 ℃ for 12 h.

关 键 词：田鱼 安全性 调味 工艺 

分 类 号：TS201.6[轻工技术与工程—食品科学]