水发鱼皮工艺研究

Study on Processing Technology of Water Tilapia Skin

本实验以罗非鱼片加工中产生的下脚料——鱼皮为原料,研究水发鱼皮加工工艺技术。经过实验筛选出最佳工艺条件为:鱼皮在25℃下,浓度为0.0225g/L的碱液中浸泡6h,达到最佳水发效果,然后在90℃恒温烫漂30s,最后用无菌冰水浸泡至pH7,于4℃下贮藏在30d。在此工艺条件下生产的水发罗非鱼皮,口感爽脆,质量最佳。罗非鱼水发鱼皮工艺技术的研究为罗非鱼皮的开发利用提供了新的途径。

As the by-product of the deep processing, the skin of tilapia was adopted to research the water-risen technique. The optimum conditions were obtained by assays. The best water-risen effect was acquired at 25℃, soaked 6 h with 0.0225 g/L aqueous alkali, blanched 30 s at 90℃ constantly, bleached by the ice purified water till pH7, it could be stored at 4℃ over 30 d. The water-risen tilapia skin with crispy and springy quality was produced by those techniques; it might help in the deep processing of tilapia skin usage technology.