白乌鱼风味鱼肉松加工工艺研究  

Study on Processing Technology of White Mullet Flavor Fish Floss

作　　者：蒋丽施[1] 舒春霞 徐远行 孙倩[1] 焦晓磊 孟晓[1] JIANG Li-shi;SHU Chun-xia;XU Yuan-hang;SUN Qian;JIAO Xiao-lei;MENG Xiao(Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China;Neijiang Academy of Agricultural Sciences in Sichuan Province,Neijiang 641000,China)

机构地区：[1]成都中医药大学,成都611137 [2]四川省内江市农业科学院,四川内江641000

出　　处：《中国调味品》2022年第7期109-113,共5页China Condiment

基　　金：肉类加工四川省重点实验室开放基金项目(19-R-02)。

摘　　要：白乌鱼是我国优质特色淡水鱼种,近年来养殖业发展迅速,白乌鱼刺少、味道鲜美,但精深加工产品不足。实验以白乌鱼为主要原料,运用单因素和正交实验设计的方法,以感官评分为主要指标,探讨一款新型风味白乌鱼肉松的加工工艺。实验结果表明,新型白乌鱼肉松加工的最佳工艺为:炒松时间10 min(温度为90℃),植物油2%,茯苓粉2%,白砂糖11%,酱油10%,鱼骨粉6%,茉莉花粉末2%。在此加工工艺条件下加工制作的鱼肉松呈浅黄色,口感细腻鲜香。White mullet is a high-quality characteristic freshwater fish species in China.In recent years,the aquaculture of white mullet has developed rapidly.White mullet has few spines and delicious taste,but the intensive processing products are insufficient.In this experiment,white mullet is used as the main raw material,and the processing technology of a new type of white mullet flavor fish floss is explored by using single factor and orthogonal experiment design with sensory score as the main index.The results show that the optimal processing technology of the new type of white mullet floss is as follows:cooking time is 10 minutes(temperature is 90℃),vegetable oil is 2%,Poria cocos powder is 2%,white granulated sugar is 11%,soy sauce is 10%,fish bone powder is 6%,jasmine powder is 2%.Under such processing conditions,the fish floss is light yellow and tastes delicate and delicious.

关 键 词：白乌鱼 鱼肉松 茉莉花粉 茯苓粉 鱼骨粉 

分 类 号：TS251.63[轻工技术与工程—农产品加工及贮藏工程]