罗非鱼骨休闲食品生产工艺的探讨  

Process for producing leisure food made of Tilapia bone

作　　者：姜素英[1] 过世东[1] 刘海英[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2012年第1期252-255,共4页Science and Technology of Food Industry

摘　　要：实验采用罗非鱼带肉鱼骨作为加工原料,研制营养价值较高、风味较好的即食食品。通过对去腥、高压蒸煮、油炸等工艺进行单因素和正交实验,分别确定了相应的最佳参数:去腥:复合去腥剂中红茶和CaCl2的浓度分别为1g/L,去腥温度30℃,浸泡时间2h,鱼骨与去腥剂的比例1:15;高温蒸煮:蒸煮温度121℃,压强0.1MPa,蒸煮时间25min;油炸:油炸温度200℃,油炸时间3min,鱼骨与炸油的比例1:15。The technology for producing leisure food,which is high nutritional value and good flavour,made of tilapia bone was studied.The influence of the processing method of the fishbone leisure food on the quality of the product was studied with the single factor experiment and orthogonal test,and the results showed that steeping the fishbone in a mixed solution containing 1g/L black tea with 1g/L chloride calcium at 30℃ for 2h at the ratio of mass fishbone to the solution of 1：15 had the best effect on fishy flavour removal.The optimum soften processing method was cooked under 0.1MPa,121℃ for 25min,and the optimum way of fried method was cooked under 200℃ for 3min at the ratio of mass fishbone to the oil of 1：15.This could make the product to have the optimum crispness and colour.

关 键 词：罗非鱼 鱼骨 去腥 油炸 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]