杂交鳢风味鱼皮ClO2冷杀菌及加工工艺的研究

以杂交鳢鱼皮为原料,在分析其营养价值的基础上,研究鱼皮ClO2冷杀菌技术及风味鱼皮的加工工艺。结果表明:鱼皮原料经50 mg/kg ClO2溶液浸泡10~15 min,可有效降低原始菌落的数量;采用复合天然香辛料配制成的去腥剂,可有效去除鱼皮中的土腥味;鱼皮预处理后,再经沸水烫漂15~25 s,冰水浸泡3 min,并在添加有泡椒的盐水和糟卤(按1∶1(V∶V)比例混合)腌渍液中腌渍4 h后,即得爽滑脆嫩、酸辣鲜香的风味鱼皮产品。

Study on ClO2 Cold Sterilization and Processing Technology of Hybrid Snakehead Flavor Skin

Taking the hybrid snakehead skin as raw material, the ClO2 cold sterilization technology of fish skin and processing technology of flavor fish skin were studied on the basis of analysis of its nutritional value. The results showed that, the bacteria number of fish skin decreased significantly after the fish skin was treated by 50 mg/kg ClO2 for 10N15 min. The fishy smell could be removed effectively by using composite natural spices. The process conditions for flavor fish skin were as follows： the pretreatment fish skin blanched in boiled water for 15-25 s, immersed in ice-water for 3 min, pickled in brine and zaolu mixture （V：V=1：1） which adding pickled pepper for 4 h. The flavor fish skin tasted smoothly and crisply, and had sour and hot flavor.