风味醉鱼块的工艺研究  

Processing Technology of Flavor Vinasse Fish Block

作　　者：瞿朝霞[1] 陈湘湘[1] 肖宜霖 贺玉婷[1] 陈惠[1,2] 黎晓慧[1,2] 刘焱[1] QU Zhao-xia;CHEN Xiang-xiang;XIAO Yi-lin;HE Yu-ting;CHEN Hui;LI Xiao-hui;Liu Yan(College of Biology and Food Engineering, Huaihua University, Huaihua 418000, PRC;College of Food Science and Technology, Hunan Agriculture University, Changsha 410128,PRC)

机构地区：[1]怀化学院生物与食品工程学院,湖南怀化418000 [2]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《湖南农业科学》2017年第4期98-100,103,共4页Hunan Agricultural Sciences

摘　　要：以新鲜草鱼为原料,采用单因素和正交实验优化醉鱼制作工艺。试验结果表明,最佳工艺条件及配方为:10%食盐水腌制9 h,50℃干燥10 h;调料液的最佳配方为:香料水6%,辣椒水4%,酒4%,调味水10%;121℃杀菌20 min。在此工艺条件下制成符合湖南人口味的新型醉鱼产品。Fresh grass carp were used as materials to process a kind of flavor fish block by single factor and orthogonal experiment.The results showed that the optimum technological conditions and formula are as follows:16%salt water curing24h,65℃drying9h,and the best flavor liquid formula is:spice liquid3%,pepper liquid3%,wine10%,seasoning liquid10%,121℃for20min.sterilizing20min.Under the conditions of the process,the new drunk fish products conform to the taste of Hunan people.

关 键 词：草鱼 风味醉鱼块 工艺研究 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]