| 鲤鱼干的加工工艺研究 |
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| 引用本文： | 郑朕,聂小宝,叶丹榕,程丽林,韩金志.鲤鱼干的加工工艺研究[J].农产品加工．学刊,2012(3):88-90. |
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| 作者姓名： | 郑朕 聂小宝 叶丹榕 程丽林 韩金志 |
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| 作者单位： | 福建农林大学食品科学学院;山东商业职业技术学院 |
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| 摘 要： | 以鲤鱼为原料,探讨了NaCl及其复合溶液浸泡脱腥对鱼腥味的影响,调味配方及干燥方法对产品的影响。结果表明,采用质量分数1%的NaHCO3+6%NaCl+10%C2H5OH溶液浸泡30 min,选择质量分数65%五香料+22%白砂糖+1%味精+7%料酒+3%辣椒粉+2%精盐和以6%白砂糖+2%味精+7%料酒+3%辣椒粉+2%精盐+80%水分别作为五香味、鲜辣味鲤鱼干的调味配方,微波低火处理19 min后,在100℃的鼓风干燥箱中干燥30 min,为较佳的工艺组合。
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| 关 键 词： | 鱼干 脱腥 调味 |
Processing of Dried Crap |
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| ZHENG Zhen,NIE Xiao-bao,YE Dan-rong,CHENG Li-lin,HAN Jin-zhi.Processing of Dried Crap[J].Nongchanpin Jlagong.Xuekan,2012(3):88-90. |
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| Authors: | ZHENG Zhen NIE Xiao-bao YE Dan-rong CHENG Li-lin HAN Jin-zhi |
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| Institution: | 1(1.College of Food Science,Fujian Agriculture and Forestry University,Fuzhou Fujian 350002,China; 2.Shandong Institute of Commerce and Technology,Ji’nan,Shandong 250103,China) |
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| Abstract: | The grass carp is taken as studied material,which dicussed soaking with NaCl and composite solution influence on fishy smell of fish,flavoring ingredients and drying methods influence on products.The findings indicate that with 1% NaHCO 3 +6% NaCl+10% C 2 H 5 OH solution soaked fish 30 min,65% selected the five spices+sugar 22% +1% monosodium glutamate+7% of cooking wine+chili powder 3%+2% salt and 6% sugar+MSG 2%+7% cooking wine+chili powder 3%+2% salt+80% of the water as five-flavor formula,fresh pieces of silver carp spicy seasoning recipe,using hot air drying and microwave drying phase combination baking method: the microwave low-fire deal with 19 min after the blast at 100 ℃ drying oven 30 min,for the best combination of technology. |
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| Keywords: | dried fish deodorization seasoning |
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