即食半干大黄鱼片加工工艺研究  

Processing technology of ready-to-eat semi-dry fillets of Large Yellow croakers

作　　者：郑昇阳[1] 

机构地区：[1]宁德师范学院生物系,福建宁德352100

出　　处：《宁德师范学院学报（自然科学版）》2016年第3期271-273,285,共4页Journal of Ningde Normal University(Natural Science)

摘　　要：以冰鲜大黄鱼为原料,经预处理、切片、去腥、腌制、调味及降水分活度和烘干等处理,制成即食半干大黄鱼片.主要对即食半干大黄鱼片加工过程中水分活度剂的复合磷酸盐最佳配比和热干燥条件的确定进行研究,以期为即食半干大黄鱼片的加工工艺技术提供参考.The iced Large Yellow croakers were taken as raw material in the research. After pretreatment, slicing, flavor, pickling, seasoning and precipitation and drying, semi-dry instant fillets of Large Yellow croakers were processed. In order to provide the reference for the processing technology, the research mainly studied the processing of the semi-dry fillets of Large Yellow croakers, and determined the best ratio of compound phosphate and heat drying conditions of water activity agent.

关 键 词：即食半干大黄鱼片 加工 工艺 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]