淡水鱼川味休闲调味鱼干加工工艺研究  

Research on processing technology of Sichuan-style leisure flavor dried fish of Freshwater fish

作　　者：徐锦[1] 李明元[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《中国调味品》2012年第2期76-78,100,共4页China Condiment

基　　金：四川省教育厅自然科学重点项目(10ZA099);成都市科技局自然科学重点项目(10YTYB017SF)

摘　　要：文章研究了川味休闲鱼干的加工工艺,探讨了腌制配方、干燥条件、调味配方对鱼干品质的影响,并对产品进行了感官评定和理化指标测定等。结果表明:鱼条的最佳腌制配方为食盐1.0%,白砂糖3.0%,料酒1.0%,味精1.0%;鱼条干燥条件为温度50℃,干燥4h。鱼干的最佳调味料配方为食盐0.05%,味精0.8%,胡椒粉0.2%,花椒粉0.6%,辣椒粉1.0%,孜然粉1.5%,植物油8%。并采用121℃高温灭菌15min,对鱼干的软化具有一定的效果。This paper studied the Sichuan-style leisure dried fish processing technology,the effects of formula,drying condition and flavoring ingredient on dried fish were studied,and the sensory,physical and chemical index was measured,etc.The results showed that the fish for the best preserved formula added salt 1.0%,sugar 3.0%,mirrin 1.0%,monosodium glutamate 1.0%;Fish dry conditions was 50 ℃ for 4 hours.Dried fish sauce for the best formula was salt 0.05%,gourmet powder 0.8%,pepper 0.2%,Chinese prickly ash 0.6%,chili powder 1.0%,cumin powder 1.5%,plant oil 8%.The condition of sterilization was under 121 ℃ for 15 min.In this way,the dried fish was softened well.

关 键 词：淡水鱼 草鱼 川味 鱼干 加工工艺 

分 类 号：TS205.1[轻工技术与工程—食品科学]