调味草鱼鱼片的工艺技术研究  

Study on processing technology of seasoned grass carp fillet

作　　者：张如意[1] 张小燕[1] 宋志强[1] 

机构地区：[1]郑州科技学院,河南郑州450064

出　　处：《肉类工业》2016年第7期23-27,共5页Meat Industry

摘　　要：以新鲜草鱼为主要原料,用于开发出营养丰富、口感良好的调味鱼片,通过对原料、脱腥液、调味料配方、烘烤温度和烘烤时间等工艺进行单因素和正交试验。确定了制作调味鱼片最佳工艺条件,结果表明,最佳的脱腥液为:0.2%白酒+2%食醋酸;最佳的调味料配方为3%砂糖、2%盐、2%料酒、0.2%花椒、0.4%味精、0.5%鲜姜、0.3%茴香;最佳烘烤工艺参数为100℃,25min,110℃,20min。研制出的调味鱼片的色泽浅、口感好、滋味鲜美可口、具有烤鱼的特有香味。The fresh grass carp was taken as the main raw material to develop rich nutrition and good taste seasoned fish fillet. The processes of raw materials,de- fishy liquid,the seasoning formula,baking temperature and baking time were studied with the single factor and orthogonal experiment,the optimum technological condition of making seasoned fish fillet was determined. The result showed： the optimum de- fishy liquid was 0. 2% liquor ＋ 2% vinegar acid; the optimum seasoning formula was 3%sugar,2% salt,2% cooking wine,0. 2% chinese prickly ash,0. 4% monosodium glutamate,0. 5%fresh ginger and 0. 3% fennel; the optimum baking process parameters were 100℃,25 min,110℃,20 min. The seasoned fish fillets had a light color,good sense of mouth,fresh and delicious taste,and kept the characteristic sweet smell of toast fish.

关 键 词：调味 草鱼 鱼片 工艺技术 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]