海鳗腌制加工及过程动力学研究

Research of Eel Salted Experiment and Dynamics

[目的]了解海鳗腌制过程中盐分和水分的扩散情况,探求海鳗腌制过程的基本机制。[方法]研究在一定温度下腌制浓度对腌制含盐量、水分含量及质量的影响。[结果]食盐浓度是影响腌制过程中鱼体食盐渗入量、水分含量及质量变化率的关键因素。[结论]该研究为海鳗腌制加工提供依据。

[Objective] The research aimed to study the the spread of salt and water,and the basic mechanism of eel curing process.[Method] The effects of preserved concentration on salt content,moisture content and weight changes at a certain temperature were studied.[Result] The salt concentration affect the process of pickling salt fish infiltration capacity,moisture content and weight change were the key factors.[Conclusion] The research provided the basis of eel salted production.