金枪鱼鱼松的工艺研究  

The Whole Process of Nutrition Tuna Dried Fish Floss

作　　者：李钰金 隋娟娟 李银塔[1] 陈英乡[1] 

机构地区：[1]泰祥集团.山东省海洋食品营养研究院,山东荣成264309 [2]山东省荣成市王连街道办事处,山东荣成264313

出　　处：《食品研究与开发》2012年第3期67-70,共4页Food Research and Development

摘　　要：研究金枪鱼的营养成分、鱼肉脱腥方法,并研究了全营养金枪鱼鱼松加工工艺。因金枪鱼肉中脂肪含量高,使鱼肉制品存在鱼腥味,采用萃取法脱去鱼肉中的脂肪,去脂率高达95%。试验结果表明,金枪鱼富含蛋白质、DHA、EPA和矿物质;各因素对调味配方影响的主次顺序为:D>A>C>B,即最适宜的调味配方为盐1.5%、糖3.0%、大豆分离蛋白5.0%、姜汁3.0%、葱汁1%、味精1%、油3%;各因素对鱼松工艺影响的主次顺序为A>D>C>B,即最佳处理工艺为压榨水分55%,蒸煮时间75 min,初炒时间10 min。In this study,the nutritional content of tuna,fish,fishy methods,and study the whole dried fish floss nutrition tuna processing.Tuna meat due to the high fat content,so there is fishy fish products,by extraction of the fat off meat,fat rate as high as 95 %.The results show that tuna are rich in protein,DHA,EPA and minerals;Impact of various factors on the primary and secondary seasoning recipe order D A C B,that is the most appropriate formula for the salt seasoning of 1.5 %,sugar 3.0 %,5.0 % soy protein isolate,3.0 % ginger,onion juice 1 %,monosodium glutamate 1 %,oil 3 %;shredded process of various factors on the primary and secondary order A D C B,that is the best water treatment technology to squeeze 55 %,cooking time 75 min,initial speculation time 10 min.

关 键 词：营养 金枪鱼 鱼松 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]