三种淡水鱼制作调味鱼片干的研究  

The Manufacture of Flavor Fish Fillets of Three Freshwater Fishes

作　　者：连喜军[1] 王辰[1] 邹妮妮[1] 

机构地区：[1]湖北农学院食品科学系,湖北荆州434103

出　　处：《湖北农学院学报》2001年第2期167-169,共3页Journal of Hubei Agricultural College

摘　　要：以鲢鱼、鲤鱼、鲫鱼为原料制作调味鱼片干 ,结果表明 ,经同一工序处理 ,鲢鱼的脱水速率最快 ,其次为鲫鱼 ,最后是鲤鱼。最佳工艺条件为 :鲢鱼肉片 ( 4cm× 4cm× 1cm)先经过干腌 ,再经过湿腌直到肉中含盐量达 2g/1 0 0 g ,接着在水煮香辛料中浸泡 1 0min ,最后在肉面上撒粉状香辛料经微波烘烤而成。Flavor fish fillets of three freshwater fishes——silver carp, carp and crusion carp,were produced.Results showed that the fastest speed of dehydration came from silver carp,followed by crusion carp and carp. The best technological process was : First cut silver carp into fillets (4 cm ×4 cm ×1 cm); salt the fillets by solid salt and then by salt water untile the salt content in fillets reach 2 g/100 g;soak the fillets in condimental juice for 10 min;spray dust condiments on the fillets;the last procedure was to bake the fillets in microwave stove.

关 键 词：调味鱼片干 淡水鱼 制作工艺 工艺参数 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程] TS254.4[轻工技术与工程—食品科学与工程]