新型风干罗非鱼软包装罐头加工技术研究

Processing Technology of a Novel Air-drying Soft Packaged Tilapia Can

以小规格罗非鱼为原料,探讨新型风干罗非鱼软包装罐头的加工技术,着重研究罗非鱼的腌渍、热风干燥脱水、回软、调味料配方和杀菌条件。结果表明,采用盐水浸渍法进行腌渍时,盐水最佳浓度为7%,腌渍时间为9min,此时罗非鱼块的含盐量为2.104%,得率较高,品质最好;热风干燥脱水的最佳条件为70℃/6h,经脱水后罗非鱼块的含水量约为45.3%,含盐量约3.752%,得率较高,品质最好。回软可明显提高产品的品质,最佳时间为30s。正交实验确定调味油的最佳配方为:酱油30mL、植物油9mL、花椒油5mL、黄酒4mL、胡椒粉1.5g、姜粉1.5g、盐1g,其与罗非鱼块的最佳配比为1:10(w/w)。采用高压杀菌时,最佳杀菌条件为121℃/15～20min,产品经常温90d存放,细菌总数、大肠菌群及致病菌包括副溶血性弧菌、沙门氏菌和肉毒梭菌均未检出。

Small tilapias were selected for the processing of a new hot air-drying soft packaged tilapia can, and the conditions of curing, dehydration by hot-air, rehydration, flavoring formula screening and sterilization were emphatically investigated. The results showed that the optimal wet salting conditions were saline concentration of 7% and curing time of 9 minutes, under which tilapia fish cake was achieved with best quality, highest yield and 2.104% of the salt content. For dehydration of tilapias by hot-air drying, the optimal temperature and time were 70℃ and 6 h, respectively, under which the moisture and salt content of tilapia fish cake were 45.3% and 3.752%, respectively. Rehydration could evidently improve the quality of the product with the optimal time of 30s. The orthogonal test showed that the best condiment formula were as follows： 30mL of soy sauce, 9mL of vegetable oil, 5mL of pepper oil, 4mL of yellow wine, 1.Sg of pepper powder, 1.5g of ginger powder and lg of salt. Besides, the optimum ratio of the condiment to tilapia fish cake were 1： 10（g/g）. For the sterilization of the Tilapia can by high pressure the best temperate and time were 121℃ and 15-20 min, respectively, under which no microbes including coliform bacteria and pathogenic bacteria such as vibfio parahaemolyticus, salmonella and clostridium botulinum were detected during the storage for 90 days at room temperature.