调味鲤鱼片加工工艺优化  

Optimization of Processing Technology of Flavoring Carp Fillets

作　　者：李玉环[1] 黄海[2] 刘志辉[3] 罗永康[3] 

机构地区：[1]日照职业技术学院,山东日照276826 [2]钦州学院,广西钦州535000 [3]中国农业大学,北京100083

出　　处：《中国调味品》2016年第3期118-121,共4页China Condiment

基　　金：国家级星火计划项目(2012GA740048);日照职业技术学院自然科学计划项目(10Y59)

摘　　要：对调味鲤鱼片的脱腥、调味、干燥、杀菌工艺进行了优化研究。结果表明:鱼片脱腥的最佳配方为2.0%绿茶+1.5%NaCl,鱼片重/脱腥液重为1∶3,在4℃浸渍脱腥90min,鱼片最佳调味配方为五香料液75%、食盐2.5%、白糖8%、味精1.5%、料酒8%、酱油5%,鱼片最佳干燥条件为15℃下干燥12h,杀菌条件为95℃水浴杀菌45min。The deodorization,flavoring,drying and sterilization technology of carp fillets are optimized.The results show that the optimum formula of deodorization agent is 2.0% green tea extract and 1.5% NaCl,and the carp fillets are treated at 4 ℃ for 90 min with the ratio of 1∶3（fillets/deodorization agent）.The optimum formula of flavoring liquid is spices liquid of 75%,salt of2.5%,sugar of 8%,monosodium glutamate of 1.5%,cooking wine of 8% and soy sauce of 5%.After being dried with 15 ℃ air for 12 hand sterilized at 95 ℃for 45 min,the carp fillets show good sensory quality.

关 键 词：鲤鱼片 脱腥 调味 干燥 杀菌 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]