摘要
研究了盐渍质量分数、盐渍时间、熏液浓度、液熏时间、产品水分质量分数对液熏鳗鱼品质的影响,筛选出适宜熏制鳗鱼的工艺参数.实验结果表明,盐渍质量分数为12%、盐渍时间为5 h、熏液稀释倍数为22.5、熏制时间为2 h、产品的水分质量分数为35%时,制得的熏制鳗鱼的品质良好,感官评分为83分左右.
Salt concentration,pickling time,smoking fluid concentration,smoking time and water content for producing smoked eel were studied.As shown by the results,optimal parameters for processing smoked eel were：salt concentration 12 %,pickling time 5 h,ratio of smoking fluid to water 1∶22.5,smoking time 2 h and water content of the product 35 %.This procedure produced smoked eel of high sensory quality,whose score was about 83.
出处
《集美大学学报（自然科学版）》
CAS
2009年第4期356-361,共6页
Journal of Jimei University：Natural Science
基金
公益性行业(农业)科研专项(nyhyzx07-043)
福建省科技厅重点项目(2009N0043)
关键词
鳗鱼
烟熏
工艺
优化
eel
smoking technique
procedure
optimization
