预制照烧风味烤鲣鱼片加工工艺研究  

Processing technology of prefabricated teriyaki-flavored grilled bonito flakes

作　　者：殷泽生 周瑜 戴振庭 周惠敏 陈舜胜[1,2] YIN Zesheng;ZHOU Yu;DAI Zhenting;ZHOU Huimin;CHEN Shunsheng(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai En-gineering Research Center of Aquaticproduct Processing&Preservation,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《甘肃农业大学学报》2022年第6期243-250,共8页Journal of Gansu Agricultural University

摘　　要：【目的】为提高鲣鱼的利用价值,开发预制照烧风味烤鲣鱼片。【方法】以感官评定、色差和质构等为指标,确定最佳工艺条件和调料配方。【结果】浸渍料配方采用食盐1%、料酒10%、黑胡椒1.5%、橄榄油10%;照烧调味方式采取调料包形式,照烧汁用量为25%;烤制温度时间采用220℃,8~10 min。此工艺下的成品色泽光亮且滋味鲜美,具有较好的食用品质。【结论】研究为预制照烧风味烤鲣鱼片的生产和相关产品的开发提供了依据和参考。【Objective】In order to improve the utility value of bonito,a prefabricated teriyaki-flavored grilled bonito was developed.【Method】According to sensory evaluation,color difference and texture as indicators,the optimum processing conditions and seasoning formula were determined.【Result】The dipping material used was salt 1%,cooking wine 10%,black pepper 1.5%,olive oil 10%.The teriyaki seasoning method was in the form of seasoning package,and the amount of teriyaki sauce was 25%.The baking temperature was 220℃,8 min~10 min.The finished product under this process has bright color and delicious taste,and has good edible quality.【Conclusion】The research provides a basis and reference for the production of prefabricated teriyaki-flavored grilled bonito flakes and the development of related products.

关 键 词：鲣鱼 预制食品 烤鱼片 照烧风味 感官评定 

分 类 号：S986.1[农业科学—捕捞与储运]