熏烤鲐片的研制

On Preparation Of Smoke-roasted Mackerel Fillets

研究了熏烤鲐片的加工技术。用１．３％左右的复合有机酸处理鲐片，，收到了抗氧化、去组胺、去腥去脂等综合效果，制品品质和保藏性大大提高。对调味配方、烘干、液熏、烘烤等方面也进行了研究和选择。结果：制品在含水量２５％以下仍有松软口感；在常温下贮藏６个月以上，未发现发霉和脂肪氧化。１９９４年１０月８日专家鉴定认为，本工艺技术达到国内领先水平。

The Paper reported the technique for preparation of smoke-roasted mackerel fillets.To treat chub macherel fillets with compound organic acid of around1.3% could produce comprehensiveeffects such as anti-oxidstion,removing histumine,eliminating smelling of fish and defat, etc,and much raised the quality of products and approved their storage.Some items such as flavouring prescription,stoving,liquid smoking, roasting, etc were also discussed.The result Showed:the product which moisture content is below 25% still has Soft taste;the products,if kept under normal atmospheric temperature over six months,do not become mildewed and fat-oxidized.The technology,appraised by experts in Oct.,1994,was in the lead at home.