椒香银鲑腌制食品的加工工艺

Processing of Preserved Sichuan Pepper Flavor Coho Salmon

为提升传统烹饪食品的品质和工业化水平,将传统烹饪工艺和食品加工结合,通过单因素试验和正交试验比较分析不同条件对银鲑加工特性的影响,确定最佳的工艺条件,3%的食盐进行腌制调味,腌制时间30 h,烘制时间4 h,风制温度20℃,得到最佳感官品质的银鲑制品。

To enhance the quality and industrialization level of traditional cuisine.The combination of traditional cuisine and food processing are discussed in the paper,the factors to processing characteristics are compared from single factor test and orthogonal test,and the results show the best processing condition,salt was 3 % and preserved for 30 h,air-dried for 4 h at the temperature of 20 ℃,which can make a better sense evaluation of Coho Salmon.