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。
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.
出处
《农产品加工（下）》
2012年第3期88-90,共3页
Farm Products Processing
关键词
鱼干
脱腥
调味
dried fish
deodorization
seasoning
