摘要
以鲢鱼的鱼骨为主要原料,提出了一种新的鱼排加工工艺,对鱼排加工过程中的软化、烘干、油炸、调味料的配方等进行了研究。结果表明,鱼骨软化条件是120℃,15min;鱼骨烘干的条件是60℃,3～4h;鱼骨油炸条件是140℃,3～4min;调味料的配方为:按鱼排重量参考,食盐10%、白砂糖20%、辣椒粉2%。产品营养丰富、风味独特、口感佳。
Silver carp＇ s bone was the major material, and it find a new way to process steak. Furthermore, the intenerating, drying, deep fry, flavoring is investigated.The results indicated ： bone softened was 120℃,15min; the condition of drying fish bone was 60℃,3-4h,the condition of frying fish bone was 140℃,3-4min,weight of the fish rafts by reference, salt 10%, white sugar 20%, chili powder 2%.In accordance with the process of fish steak, a nutrient-rich, unique flavor,taste good one was developed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第4期245-247,共3页
Science and Technology of Food Industry
基金
黄冈师范学院2009年科学研究项目(09CB065)
关键词
鲢鱼
工艺
鱼排
silver carp
technology
steak
