摘要
研究了淡水鱼工业化生产中从原料采购到成品入库的一整套生产环节。确定了原料鱼的检验收标准;采用柠檬酸铁替代亚硝酸盐发色;用液体山楂核烟熏香味料进行熏制;采用乙基麦芽酚增加鱼制品风味;采用脉动侧喷式杀菌釜进行杀菌。使淡水鱼生产更加适应于工业化、标准化。
The industrial ized production process of freshwater fish from raw material selection to final products was investigated. A set of acceptance criteria for fresh water fish as raw material and the vapor and electric baking parameters were obtained. Several improvements were made such as employing ferrite citric acid instead of nitrite as color agent, fumigating with liquid hawkthorn stone, enhancing flavour and taste by adding purple perilla and malt wheat germhydroxybenzene. Sterilizing was performed within a pulsating side-spraying sterilization kettle. Technical improvements made freshwater fish production easy for industrial ized production and standalerization.
出处
《食品与机械》
CSCD
北大核心
2005年第1期40-42,共3页
Food and Machinery
