怪味梅童鱼方便食品的研制

Study on Instant Food of Flavored Meitong Fish

研究了梅童鱼的脱盐工艺和调味工艺,探讨了不同水料比、不同温度下的脱盐过程。结果表明,水料质量比5:1,水温50℃,脱盐50 min后原料的盐含量可满足生产需要,勿须再加盐。正交实验优化的最佳怪味主料配方为:蔗糖20 g,味精2 g,辣椒粉6 g,花椒粉3 g。调味液浸渍时间为90 min。

The desalting process and flavoring process of luedius were studied in this paper, inclucding different ration of water and material and different temperature. It was found that the condition as follows could be applied to actual production. The ratio of water and material 5：1, water temperature 50℃ and desalting time 50 min. It has not to add salt any more. On the basis of orthogonal tests, the optimum composition of four main ingredients are as follow： sugar 20 g, gourmet powder 2 g, pepper powder 6 g, zanthoxylum 3 g. The infusion time of flavoring sauce was 90 min. The result showed that this instant product has good effect both in flavor and figure.