| 风味醉鱼块的工艺研究 |
| |
| 引用本文： | 瞿朝霞,陈湘湘,肖宜霖,贺玉婷,陈惠,黎晓慧,刘焱.风味醉鱼块的工艺研究[J].湖南农业科学,2017(4). |
| |
| 作者姓名： | 瞿朝霞 陈湘湘 肖宜霖 贺玉婷 陈惠 黎晓慧 刘焱 |
| |
| 作者单位： | 1. 怀化学院生物与食品工程学院,湖南 怀化,418000;2. 怀化学院生物与食品工程学院,湖南 怀化 418000;湖南农业大学食品科技学院,湖南 长沙 410128 |
| |
| 摘 要： | 以新鲜草鱼为原料,采用单因素和正交实验优化醉鱼制作工艺。试验结果表明,最佳工艺条件及配方为:10%食盐水腌制9 h,50℃干燥10 h;调料液的最佳配方为:香料水6%,辣椒水4%,酒4%,调味水10%;121℃杀菌20 min。在此工艺条件下制成符合湖南人口味的新型醉鱼产品。
|
| 关 键 词： | 草鱼 风味醉鱼块 工艺研究 |
Processing Technology of Flavor Vinasse Fish Block |
| |
| QU Zhao-xia,CHEN Xiang-xiang,XIAO Yi-lin,HE Yu-ting,CHEN Hui,LI Xiao-hui,Liu Yan.Processing Technology of Flavor Vinasse Fish Block[J].Hunan Agricultural Sciences,2017(4). |
| |
| Authors: | QU Zhao-xia CHEN Xiang-xiang XIAO Yi-lin HE Yu-ting CHEN Hui LI Xiao-hui Liu Yan |
| |
| Abstract: | Fresh grass carp were used as materials to process a kind of flavor fish block by single factor and orthogonal experiment. The results showed that the optimum technological conditions and formula are as follows: 16% salt water curing 24 h, 65℃ drying 9 h, and the best flavor liquid formula is: spice liquid 3%, pepper liquid 3%, wine 10%, seasoning liquid 10%, 121℃ for 20 min. sterilizing 20 min. Under the conditions of the process, the new drunk fish products conform to the taste of Hunan people. |
| |
| Keywords: | grass carp flavor vinasse fish block processing technology |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
