醉鱼快速醉制工艺的优化  

Optimization of Rapid Curing Process for Vinasse Fish

作　　者：王伯华 谢思敏 香雪娇 龙芷姣 杨品红 WANG Bohua;XIE Simin;XIANG Xuejiao;LONG Zhijiao;YANG Pinhong(College of Life Science and Environmental Science,Hunan University of Art and Science,Changde 415000,China;Furong College,Hunan University of Art and Science,Changde 415000,China;Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province,Changde 415000,China)

机构地区：[1]湖南文理学院生命与环境科学学院,湖南常德415000 [2]湖南文理学院芙蓉学院,湖南常德415000 [3]环洞庭湖水产健康养殖与加工湖南省重点实验室,湖南常德415000

出　　处：《食品科技》2021年第8期111-117,共7页Food Science and Technology

基　　金：湖南省水产产业技术体系建设项目(湘农发[2019]26号);湖南省大学生研究性学习和创新性实验计划项目(1081号)。

摘　　要：醉鱼是我国传统美食,但其传统制作工艺需要数月时间,缩短制作时间可以节约生产成本并有利于工业化生产。探讨了醉鱼醉制过程中真空入味的方法,并采用正交试验和感官评定的方法对醉鱼醉制过程的配方进行了优化。研究表明,醉鱼入味效果最佳的工艺参数为:真空度0.08 MPa、真空时间2 d、真空入味时的温度为30 ℃;醉鱼醉制过程的最佳配方为:米酒糟300 g、白酒75 g、香辛料卤水120 g、糖25 g、味精5 g。采用快速醉制工艺可将醉鱼的生产周期缩短至3 d左右,口感风味与传统制作工艺相近,为其工业化生产提供了依据。Vinasse fish is a Chinese traditional food,but it needs months to make in a traditional way.So shorten the time can cut down the cost and will benefit for industrial production.This article discussed the vacuum osmotic technology of marinating vinasse fish and the formulation which was optimized by the method of orthogonal test and sensory evaluation.The results showed that the optimal process parameters were:vacuum degree of 0.08 MPa,processing time of 2 days and processing temperature of 30 ℃.And the optimum formula were:rice wine vinasse 300 g,spirits 75 g,marinade 120 g,sugar 25 g and MSG 5 g.The optimized way of drunk process shorten the production cycle of vinasse fish to 3 days,which keeps the flavor and provide basis for industrial production.

关 键 词：醉鱼 真空入味 快速腌制 加工技术 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]