果味鱼卷加工工艺  

Processing Technology of Fruit Flavor Fish Roll

作　　者：王宝刚[1] 杨国堂[2] 高晗[2] 

机构地区：[1]信阳农业高等专科学校,河南信阳464000 [2]河南科技学院食品学院,河南新乡453003

出　　处：《食品研究与开发》2011年第3期103-106,共4页Food Research and Development

基　　金：河南省教育厅自然科学研究项目(2008B550003)

摘　　要：随着现代社会的快速发展,人们的生活节奏越来越快。为适应这种生活快节奏的需要,满足人们对营养保健的需求,在不改变传统菜肴色、香、味等基础上,通过创新,结合现代食品工艺加工方法,经过多次试验研究出果味鱼卷,使果味鱼卷具有方便、快捷、营养等功效,为将来工业化生产提供了一条可行的道路。主要探讨果味鱼卷的初加工、腌制、调味、挂糊、炸制、制卤汁、真空包装、杀菌然后到成品等一系列过程的技术要点以及对产品质量指标进行评定,并对工业化道路问题进行分析。With the rapid development of modern society,people＇s life rhythm is faster and faster.To meet the rapid life rhythm and nutrition and health demand,fruit flavor fish roll,with being convenient and nutritional,has been innovatively developed through a series of tests based on keeping traditional color,flavor and taste and combining modern cooking process,which provides a method for its being potential industrial production.This paper mainly presents key technology ranging from its initial processing,salting,flavoring,starching,frying,making gravy,vacuum packaging,to sterilizing.Moreover,product quality indexes have been evaluated and the method for its industrial production analyzed.

关 键 词：草鱼 果味鱼卷 腌制 调味 炸制 山楂糕 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]