即食鲱鱼软罐头加工工艺的研究  

Study on Processing Technology of Soft Canned Herring

作　　者：郑佳俐[1] 程艳[2] 陈丽娇[2] 

机构地区：[1]漳州职业技术学院食品与生物工程系,福建漳州363000 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《漳州职业技术学院学报》2011年第4期25-29,共5页Journal of Zhangzhou Institute of Technology

摘　　要：探讨了鲱鱼软包装罐头的加工技术,研究了鲱鱼调味配方、干燥工艺、油炸条件和杀菌条件,并确定出最佳生产工艺参数。试验结果表明:鲱鱼调味汁的最佳配方为精盐0.3%,味精1.5%,陈皮0.3%,八角0.25%,桂皮0.3%,甘草0.3%,椒粉0.8%。用陈醋将鱼肉pH调节为4.23后,放置于60℃的电热鼓风干燥箱中脱水8h,再于145℃的油锅中油炸60s。沥干油,于紫外灯下灭菌30min,抽真空封口,100℃水中杀菌30min后可达到商业无菌并长期保存。The paper probed into the processing technology of soft canned herring, focusing on the recipes ofherring, the drying technology, the conditions of deep-fried and sterilization, therefore the optimal processing parameters were determined. The experimental results indicated that： the best recipes are 0.3% salt, 1.5% monosodium glutamate, 0.3% dried tangerine peel, 0.25% star anise, 0.3% cinnamon, 0.3% licorice, 0.8% pepper powder. First, use vinegar to adjust fish＇s pH to 4.23 and place them into the electric drying oven at 60℃ for 8 hours. Second, fry them at 145℃ for 60 seconds. Third, Drain the oil, and use UV light to sterilize them for 30 minutes, vacuum sealed, then sterilize them at 100℃ for 30 minutes. This can make products be of commercial sterilization and preserved for a long time.

关 键 词：鲱鱼 软罐头 加工工艺 常压杀菌 

分 类 号：TS293.7[轻工技术与工程—农产品加工及贮藏工程]