鱼肚制作菜肴制品的加工工艺研究  

Study on processing technology of using fish maw to make dishes products

作　　者：王莉 石元江 徐佳 林炎坤 

机构地区：[1]通威(成都)水产食品有限公司,四川成都610000

出　　处：《肉类工业》2016年第9期17-20,共4页Meat Industry

摘　　要：选用鮰鱼鱼肚为原料,经解冻、碱发、褪碱、烫漂、冷却、臭氧灭菌、调味、包装、速冻制成凉拌鱼肚菜肴。通过试验,确定了鱼肚凉拌菜的最佳工艺为：原料解冻后,用0.2%食用氢氧化钠浸泡30～40min,清洗褪碱,烫漂、冷却、臭氧灭菌、将鱼肚与卤汁一起真空包装,60～65℃进行二次灭菌10～15min,立即用冰水进行冷却。此法制得的鱼肚出品率高,且其微生物指标可达到《SB/T10379-2011速冻调理食品》中对速冻菜肴制品的规定,鱼肚口感脆嫩饱满,咸鲜适口,卤香诱人。The fish maw of leiocassis longirostris was chosen as the raw material. The cold fish maw dishes were made through thawing,alkali steeping,removing alkaline,blanching,cooling,ozone sterilization,seasoning,packaging and quick freezing. The optimum technology of the cold dishes made with fish maw was determined through experiment. After thawing,the raw materials were soaked with 0. 2%edible sodium hydroxide for 30 ~ 40 min. After cleaning and removing alkaline,blanching,cooling and ozone sterilization,fish maw and marinade were packaged with vacuum packaging. Secondary sterilization was performed at 60 ~ 65℃ for 10 ~ 15 min and ice water was instantly used for cooling. The products produced by this method were high yield rate and its microbial indicators could reach the regulation of＂SB /T10379- 2011 quick freezing prepared food＂to the quick freezing dishes products. The fish maw had a crisp,tender and plump taste,salty fresh delicious flavor,and enticing halogen aroma.

关 键 词：鱼肚 碱发 卤制 二次灭菌 速冻 

分 类 号：TS972.126.1[轻工技术与工程]