不同腌制时间对口水蛙食用品质的影响  

Effect of Different Curing Time on Food Quality of Saliva Frog

作　　者：吴佑文 许志诚 WU Youwen;XU Zhicheng(Nanjing Institute of Tourism and Hospitality,Nanjing 211100,China;Travel Culinary Institute,Yangzhou University,Yangzhou 225000,China)

机构地区：[1]南京旅游职业学院,江苏南京211100 [2]扬州大学旅游烹饪学院,江苏扬州225000

出　　处：《食品安全导刊》2024年第13期145-147,151,共4页China Food Safety Magazine

基　　金：2022年四川省哲学社会科学重点研究基地川菜发展研究中心科研项目“口水蛙调理预制品的研发”(CC22Z17)。

摘　　要：为有效解决制作“口水蛙”菜品的过程中由于蛙肉腌制不当导致的质地粗糙、鲜味缺失以及腥味明显等问题。本文研究了0 min、20 min、40 min、60 min和80 min共5种不同腌制时间对蛙肉综合品质以及口水蛙成菜综合感官评价的影响。结果表明,在20℃的条件下,对牛蛙进行40 min腌制能够有效保证口水蛙滋味、多汁性、蛋白质含量和食用安全性等指标的稳定性,并获得最高的感官得分,为“口水蛙”等传统川菜的制作、牛蛙的深加工及牛蛙类预制川菜的未来开发提供了科学依据。In order to effectively solve the problems of rough texture,lack of umami and obvious fishy taste caused by improper curing of frog meat in the process of making“saliva frog”dishes.The effects of 5 different curing times at 0 min,20 min,40 min,60 min and 80 min.on the comprehensive quality of frog meat and the comprehensive sensory evaluation of frog vegetables were studied.The results showed that pickling bullfrog for 40 minutes under 20℃conditions can effectively ensure the stability of the taste,juiciness,protein content and edible safety of the saliva frog,and obtain the highest sensory score.This study provides scientific basis for the preparation of traditional Sichuan dishes such as“saliva frog”,the deep processing of bullfrog and the future development of prepared Sichuan dishes of bullfrog.

关 键 词：口水蛙 传统川菜 腌制时间 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]