鲣鱼软罐头食品的加工工艺技术研究  

Studies on the Precessing Technology of Soft Canned Food of Katsuwonus pelamis

作　　者：吕倩倩 白冬 王婷 王欢 李海波[2] 谢超 LU Qian-qian BAI Dong WANG Ting et al(Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, School of Food and Medical of Zhejiang Ocean University, Zhoushan 316022, China)

机构地区：[1]浙江省海产品健康危害因素关键技术研究重点实验室浙江海洋大学食品与医药学院,浙江舟山316022 [2]浙江国际海运职业技术学院,浙江舟山316021

出　　处：《浙江海洋学院学报（自然科学版）》2016年第5期403-409,共7页Journal of Zhejiang Ocean University(Natural Science Edition)

基　　金：浙江省科技计划项目(2016C32080);舟山市科技计划项目(2014C41002;2016C41003)

摘　　要：以冻藏鲣鱼为研究对象,对鲣鱼软罐头的加工工艺进行了研究。结果表明:影响麻辣鲣鱼罐头品质的四个主要因素的强弱顺序为:辣椒粉>红油>食盐>花椒粉,麻辣鲣鱼罐头的最优配方组合为:花椒粉的添加量为2.0%,辣椒粉的添加量为3%,红油的添加量为2%,食盐的添加量为2.5%。影响糖醋鲣鱼罐头的四个主要因素的强弱顺序为:番茄酱>白醋>白砂糖>食盐,糖醋鲣鱼的最优配方组合为:番茄酱的添加量为35%,白醋的添加量为1.5%,白砂糖的添加量为5.5%,食盐的添加量为1.5%,通过该工艺技术获得的鲣鱼产品各项品质达到最优。This paper take the frozen Katsuwonus pelamis as the research object, processing technology of soft canned tuna were studied. Results showed that： the order of four main factors that affect the qualiy of spicy canned K. pelamis quality is： paprika〉red oil〉salt〉pepper, the optimal formulation of spicy canned K. pelamis： Pepper powder added in an amount of 2%, chili powder added in an amount of 3%, red oil was 2%, salt added in an amount of 2.5%. The order of four main factors that affect the quality of sweet and sour canned K. pelamis quality is： ketchup〉white vinegar〉white sugar〉salt, the optimal combination of sweet and sour canned K. pelamis is： added in an amount of 35% ketchup, add white vinegar an amount of 1.5%, addition level of 5.5% of white sugar, salt added in an amount of 1.5%, the optimal quality of the technology products Bonito.

关 键 词：鲣鱼 软罐头 工艺技术 调味配方 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]