淡水鲢鱼脱腥效果的比较研究

研究比较酵母发酵、红茶提取液腌制、紫苏混合液腌制、烟熏液腌制四种方法对淡水鲢鱼的脱腥效果。研究结果表明,紫苏混合腌液对淡水鲢鱼脱腥效果最佳。最优脱腥工艺是:在温度为10～18℃条件下,添加4.5%的紫苏液、5‰食用醋、1%料酒和70mg/kg乙基麦芽酚与混合盐对鲜鲢鱼块进行脱腥腌制48h。在该条件下鱼块腥味除尽。

The comparison of deodorization of yeast fermentation, black tea salt system, complex purple perilla salt system and smoking fluid salt system for silver carp fish was studied. The results indicated that, complex purple perilla salt system was the best deodorization agent. The most optimum deodorizing conditions were that the silver carp fish was salted with 4.5% complex purple perilla fluids, 5‰ edible vinegar, 1% cooking wine and the 70mg/kg ethyl malt phenol and 5%salt, under 10 -18℃ for 48h. And the fish steak smells good.