风味鲢鱼干的加工工艺研究

Studied on processing of dried flavor silver carp

对风味鲢鱼干的加工工艺进行了研究。对柠檬酸铁替代亚硝酸盐发色，紫苏混合液腌制脱腥，辅助调味料的确定以及骨刺软化及杀菌效果四个主要工艺过程比较研究。研究结果表明：柠檬酸铁的发色效果达到了亚硝酸盐的发色效果，其最佳用量确定为0．05‰。紫苏混合腌最优脱醒工艺是：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／L乙基麦芽酚与混合盐对鲜鲢鱼块进行脱腥腌制48h。在121℃下，杀菌15rain，可达到骨刺软化和杀菌的目的。

The processing of dried flavor silver carp was studied in this paper. The iron citrate substituted nitrite as colorant. Complex purple perilla fluids was used to deodorize. The auxiliary seasoning was determined. Fish bones was softened through sterilization process. The findings indicated that 0.05‰ iron citrate had the same coloring effect to nitrite. The optimum deodorizing conditions were that the silver carp fish was salted with 4.5% complex perilla fluids, 5‰edible vinegar, 1% cooking wine and the 70 mg/L ethyl malt phenol and 5% salt, under 10 - 18 ℃for 48 h. The condition of sterilization was under 121 ℃ for 15 min. In this way, the fish bones was softened well.