摘要
探讨了美味鱼片简便可行的加工工艺。通过对产品的感官评定和细菌总数的测定,确定美味鱼片的加工工艺参数:用10%的盐水溶液浸泡30min后去腥,置常温下调味,在35℃条件下烘至半干,再于180℃的条件下烘烤5min,冷却,真空包装,最后115℃杀菌25min,得到的鱼片具有外观好、味道鲜美、耐咀嚼等特点。
Simple processing of delicious fish is discussed in this paper.Through the sensory evaluation of products and the total number of bacteria,the parameters of processing delicious fish are as follows： deodorized by 10% salt solution, mixed seasoning fluid,then dried at 35℃ and roasted 5min at 180℃,then cooled, vacuum packaged, sterilized for 25min at 115℃.The products have good appearance, delicious tasty,chew-resistant characteristics.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第8期236-238,共3页
Science and Technology of Food Industry
基金
苏州市科技攻关项目(SNG0827)
关键词
美味鱼片
休闲食品
研制
delicious fish
snack food
production
