摘要
以南方鲶为原料进行休闲鱼干加工工艺研究,探讨了鲶鱼片腌制去腥配方、油炸条件和调味配方对鱼干风味及品质的影响。结果表明:鱼片最佳腌制配方为食盐1.1%,白砂糖4.0%,白酒0.5%,白胡椒0.2%;最佳油炸温度为160℃下油炸90s;最佳调味料配方为五香粉0.15%,味精0.3%,白砂糖2.0%,熟制辣椒油7%。按最佳工艺生产的休闲调味鱼干具有特殊的口感与风味。
Take the southern catfish as raw material to research the leisure dried fish processing technology, and discuss the effects of pickling and de-fishy formula, fried conditions, seasoning recipe on the flavor and quality of dried fish. The results show that the best pickling formula of fillets is salt of l. 1%%, white sugar of 4. 0%, white spirit of 0. 5% and white pepper of 0.2%. The best fried temperature is 160 ℃, frying for 90 s. Meanwhile, the best seasoning recipe for allspice is 0. 15%, monoso- dium glutamate is 0.3 %, white sugar is 2.0%, chilli oil is 70%. The leisure flavor dried fish made by the best processing technology has special taste and flavor.
出处
《中国调味品》
CAS
北大核心
2013年第3期76-79,共4页
China Condiment
基金
四川省科技厅产业链项目(2011NZ0071)
关键词
南方鲶
调味
鱼干
加工工艺
Southern catfish
seasoning
dried fish
processing technology
