即食泥鳅加工工艺  

Processing Technology of Ready-to-eat Loach

作　　者：周鸣谦[1] 鲍刘莉[1] 刘云鹤[1] 

机构地区：[1]淮海工学院海洋学院,江苏连云港222005

出　　处：《食品研究与开发》2012年第8期120-122,共3页Food Research and Development

摘　　要：通过对脱腥液配方、油炸、灭菌等关键工艺进行研究,确定了加工即食泥鳅的最佳工艺参数。结果表明:泥鳅经预处理后,于食盐3%,料酒8%,姜汁4%,五香粉1%所配脱腥液中浸泡1.5 h,经180℃、2 min油炸,以及121℃、30 min灭菌,制成肉质酥软、无鱼骨、营养丰富、具有独特风味的即食泥鳅产品,具有良好的市场推广前景。Deodoraization formula, frying parameter and sterilization were studied and the optimum processing technology for ready-to-eat loach was obtained. The best deodorization liquid formula was 3 % salt, 8 % cooking wine, 4 % ginger juice, 1% five-spice powder. The loathes were fried at 180 ℃ for 2 minutes and then sterilized at 121 ℃ for 30 minutes after being soaked in deodorization liquid for 1.5 hours. Under above conditions, the ready-to-eat Loaches are of soft texture, non-bone, good nutrient and unique flavor. So the product should have good market prospects.

关 键 词：即食 泥鳅 加工 脱腥 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]