摘要
近年来鯷鱼产量逐渐上升,主要用于生产鱼粉,经济价值极低。该文研究了鯷鱼的脱盐工艺和调味工艺,探讨了液料比、温度对脱盐效果的影响,结果表明液料比4︰1,水温45℃,脱盐40 min为最佳脱盐工艺;鯷鱼干调味煮制时间为60 min;正交试验优化的最佳主料配方为:辣椒粉15 g,花椒粉4 g,食盐4 g,白砂糖60 g。以上述工艺加工生产的麻辣鯷鱼休闲食品口味和外形均较好,市场前景广阔,对于提高鯷鱼经济价值,促进我国水产品加工产业健康发展具有一定借鉴意义。
The desalting process and flavoring process of anchovy were studied in this paper,including different ration of water and material and different temperature.It was found that the condition as follows could be applied to actual production.The ratio of water and material 4︰1,water temperature 45 ℃ and desalting time 40 min.On the basis of orthogonal tests,the optimum composition of four main ingredients are as follow： pepper powder 15 g,zanthoxylum 4 g,salt 4 g,sugar60 g,The infusion time of flavoring sauce was 60 min.The result showed that this instant product has good effect both in flavor and figure.
出处
《食品工业》
北大核心
2011年第9期80-82,共3页
The Food Industry
关键词
麻辣
鯷鱼
脱盐
spicy-hot
anchovy
desalting
