响应面法优化软包装风味鱼的加工工艺

Optimizing Process Technology of Flexible Packages Flavor Fish by Response Surface Methodology

采用响应面法优化了风味鱼的加工工艺参数.通过对盐渍时间、盐渍浓度、卤制时间以及杀菌温度和时间的研究,确定风味鱼块的加工方法为:新鲜鱼切块后,采用4%的食盐在常压下盐渍3.8h或真空下盐渍100min,清洗沥干,再用一定比例的调味液卤制89min,沥干后送入鼓风干燥箱中进行阶段干燥(温度为30℃,干燥30min,升温至50℃干燥30min,最后升至100℃干燥2h),取出冷却后进行真空包装,在115℃-118℃的条件下杀菌20min,得到的软包装风味鱼具有外观好、香味浓郁、耐咀嚼等特点.

The process parameters of flavor fish is optimized by response surface method.And the main process is identified by the salting time,salt concentration,seasoning time,sterilization temperature and sterilization time.The methods are as follows：the chopped fresh fish is salted for 3.8 hours by 4% salt in atmospheric condition or salted for 100min in the vacuum condition.Then it is cleaned and drained,immersed for 89min in seasoning liquid,dried in the drying oven,then vacuum-packed after cooling and sterilized for 20 minutes at 115℃-118℃.The products have good appearance,rich flavor and chew-resistant characteristics.