剁椒罗非鱼鱼下巴软包装罐头的研制  

Development of soft canned Tilapia's jaw with chopped pepper

作　　者：徐文鑫 

机构地区：[1]广州禄仕食品有限公司,广东广州510820

出　　处：《肉类工业》2016年第5期8-10,共3页Meat Industry

摘　　要：主要介绍了剁椒罗非鱼鱼下巴软包装罐头的加工工艺,着重阐述了鱼下巴的腌制、油炸和调味等加工技术。通过实验,确定了盐水浸渍的最适浓度为10%,时间为20min,油炸条件为180℃,6min和200℃,4min;最佳调配配方为食盐1g,红剁椒16g,青剁椒9g,黄豆15g。The processing technology of soft canned Tilapia＇ s jaw with chopped pepper was mainly introduced. The technology of curing, frying and seasoning were stated emphatically. It was determined that salt concentration for salt solution immersion was 10% and the processing time was 20min. And the optimal frying condition was frying at 180℃ for 6min or at 200℃ for 4rain. The optimal formula was salt lg, the chopped red pepper 16g, the chopped green pepper 9g and soybean 15g.

关 键 词：罗非鱼鱼下巴 剁椒 软包装 加工工艺 

分 类 号：TS295.4[轻工技术与工程—农产品加工及贮藏工程]