罗非鱼美味鱼脯的工艺研究  

Study on the technology of tilapia delicious fish paste

作　　者：高龙飞 任小燕 高敏[3] 

机构地区：[1]广东海洋大学,广东湛江524094 [2]杭州二中白马湖学校,浙江杭州310053 [3]东华大学,上海201620

出　　处：《肉类工业》2018年第1期7-12,共6页Meat Industry

摘　　要：以鲜活罗非鱼为加工原料,经过采肉、漂洗、擂溃、烘干、真空包装、杀菌等加工处理过程,研制罗非鱼美味鱼脯。研究改良剂、脱水方式、调味料等因素对罗非鱼鱼脯的风味和质构的影响。罗非鱼鱼糜的最佳改良剂是大豆分离蛋白,脱水处理的最佳方式是烘干后烘烤,综合各种因素确定罗非鱼鱼脯最佳调味配方是每100g鱼糜,添加大豆分离蛋白4.0g,白砂糖3.0g,食盐2.0g,鸡精0.5g,花椒粉0.3g,五香粉0.5g。利用罗非鱼为原料制得罗非鱼美味鱼脯口感好,滋味鲜美可口,咀嚼时有明显的纤维感,具有鱼脯的特有风味。The paste was developed fresh tilapia was taken as processing raw material, and the tilapia delicious fish through several processing treatment processes including collecting meat, rinsing, mixing and kneading, drying , vacuum packaging and sterilization. The effect of modifier, dehydration way, condiment and other factors on the flavor and texture of tilapia fish paste was studied. The optimum modifier of tilapia surimi was soy protein isolate, the best way of dehydration treatment was baking after drying , and the various factors were integrated and the optimum seasoning formula of tilapia fish paste was determined, when the surimi was 100 g, the addition of soy protein isolate was 4.0 g, and sugar was 3.0 g, salt was 2.0 g, chicken essence was 0.5 g, zanthoxylum powder was 0.3 g, the five spices powder was 0. 5 g. The tilapia was taken as raw material, and the tilapia delicious fish paste was made, the taste was good and fresh and delicious, and it had obvious fiber sense when chewing, and it had an en- demic flavor of fish paste.

关 键 词：罗非鱼 改良剂 烘干 质构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]