岭南风味即食盐焗鱼研制  

Study on Lingnan flavor instant salt baked fish

作　　者：刘富来[1] 冯翠兰[1] 黄金花[1] 庄少玲 邓欣华 

机构地区：[1]佛山科学技术学院,广东佛山528231

出　　处：《肉类工业》2014年第4期21-24,共4页Meat Industry

基　　金：佛山市科技发展专项资金项目(2012AA100351);佛山市高明区科技计划项目(201004)

摘　　要：【目的】借鉴盐焗鸡的制作方法研发即食盐焗鱼干,制作出营养丰富无腥味的鱼类休闲食品,为淡水鱼加工工业发展开辟新的途径。【方法】采用单因素试验和正交试验方法,考量影响盐焗工艺的盐焗温度、盐焗时间、宣纸层数和盐层厚度4个因素,找出最佳盐焗工艺条件。【结果】在最佳盐焗工艺条件下,制得即食盐焗鱼干呈金黄色,有光泽,有淡淡的盐香味,嚼劲、咸味适中。【结论】以规格为3cm×2cm×1.5cm的罗非鱼块为原料,在盐焗温度130℃、宣纸2层、粗盐厚度3cm条件下进行盐焗2.5h,可制得金黄色光泽、风味诱人、有独特盐香味的即食盐焗鱼干。An instant salt baked fish with rich nutrition and without fishy smell has been prepared by referring the method of making salt baked chicken. A new avenue for freshwater fish processing industry development was opened. Through single factor and orthogonal experiment,the effects of salt baked temperature and time,paper and salt layer thickness on the salt baked process were studied. The optimum condition of it was obtained. Under this condition,the product had golden yellow,glossy,a light salt flavor,moderate texture and salty. Tilapia with specification for 3cm × 2cm × 1. 5cm was taken as raw material. Under the condition of salt baked temperament 130℃ for 2. 5h,2 layer paper and 3cm salt bed,the instant salt baked fish had golden luster,tempting flavor and unique salt flavor.

关 键 词：淡水鱼 盐焗 即食鱼干 工艺 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]