摘要
以鲤鱼为原料,采用优化试验设计,研究了鱼体水分含量、腌渍时间、热风干燥温度、熏制时间对烟熏香糟鱼成品品质的影响,结果表明,腌渍时间、熏制时间的影响非常显著,各因素影响大小的先后次序为熏制时间>腌渍时间>热风干燥温度>鱼体水分含量。其优化工艺参数为:鱼体水分含量为35%,腌渍时间为36h,热风干燥温度40℃,熏制时间为3h,在此条件下制得的烟熏香糟鱼品质优。
Taking common carp as raw material and by means of optimized experimental design and SAS analysis, the effects of water content in fish, pickling time, hot wind drying temperature and fumigating time on the quality of the end fumigating vinasse fish product are studied in this paper. The results show that pickling time and fumigating time have remarkably effect on its quality. And the order that factors influence the quality is： time〉 pickling time〉 hot wind drying temperature〉 water content in fish. fumigating The optimal technical parameters are： water content in fish 35 %, pickling time 36 h, hot wind drying temperature 40 ℃ and fumigating time 3 h. Through these parameters, the end fumigating vinasse fish product has a excellent quality.
出处
《食品研究与开发》
CAS
北大核心
2007年第3期112-115,共4页
Food Research and Development
关键词
烟熏
酒糟
鱼
工艺
fumigating
vinasse
fish
process
