醉鱼干的加工工艺研究

Processing technique of dried drunk fish

以新鲜草鱼为主要原料,对醉鱼干的生产工艺进行了实验研究。结果表明,其较优工艺参数为:将原料鱼处理好后切块,在10℃条件下,加入由黄酒、白酒(3:1,v/v),2%盐,1%糖,0.1%味精,0.1%十三香组成的风味辅料,腌制9h,然后110℃在鼓风干燥箱烘烤3h。所得到的醉鱼干具有味道鲜美,外观好,耐咀嚼等特点。

With fresh grass carp as the main raw material,processing technique of dried drunk fish were studied.The optimum parameters of processing dried drunk fish was determined：cut the fish into pieces following raw material fish handled,curled for 9 h with flavor additive including yellow wine and white wine（3：1,v/v）,2% NaCl,1% sugar,0.1% monosodium,and 0.1% mix spice at 10 ℃,baked 3 h at 110 ℃ in the blast oven.The products have good appearance,delicious tasty and chew-resistant characteristics.