鲐鱼调味煮干品加工技术的研究

根据我国消费、生产现况和鲐鱼的加工特性，在国内外现有的调味煮品加工技术基础上进行了改进，研制出一种新型调味煮干品－鲐鱼鱼肉干。改进后的工艺特点：（１）将采肉后漂洗改为去皮和去皮下脂肪后采肉，避免了鱼皮、皮下脂肪的混入，省去了漂洗、脱水等复杂的工序和设备；避免了水溶性蛋白质等的流失，提高了成品率。（２）产品熬煮后烘干至水份活度０．７０左右，能在常温下保质四个月以上，避免了传统调味煮熟品高糖高盐、容易

STUDIES ON THE PROCESSING TECHNIQUE OF SEASONING BOILED DRIED CHUB MACKEREL

In accordance with our consumption, production and the processing characteristics of chub mackerel, the processing technique of seasoning was improved and developed into a new type of seasoning dried chub mackerel. This processing technique has the following characteristics: (1) The process which has changed rinsing after extraction of meat into the extraction of meat after skinning and removing subcutaneous fat can avoid the mix of fish skin and subcutaneous fat, save the complicate proceduce and equipment of rinse and dehydration, avoid the loss of water soluble protein and highten the end product; (2) When simmered and dried to water activity of about 0. 70, the product can maintain more than four months and refrain from high sugar, high salt, easy split, short period of perservation or need of high temperature sterilization after packed as compared with traditional seasoned product; (3) The form which has been changed from square into slice shape makes the product easy to be tasty when dried, artistic in package and more commercial values in appearance.The paper also discusses on the effect of important technological conditions such as the addition of salt to take shape, to simmer in water, and to dry on the quality of the product.