摘要
大菱鲆是一种名贵的功能和营养食品。本实验研究了大菱鲆的烟熏加工工艺,结果表明:当浸渍液盐糖比例为3:1时味道最佳;含水量为40%烟熏3.0 h时,品质最好。烟熏大菱鲆鱼肉不被完全熏熟,营养成分破坏小,安全卫生,能够保持大菱鲆原味精髓。烟熏的大菱鲆制品丰富了大菱鲆的加工品种,提高了大菱鲆的价值,即可直接以成品出售,也可作为其它加工品的原料。
Scophthalmus maximus was a kind of rare functional and nutritional food. In this research, the processing technology of smoked Scophthalmus maximus was investigated and results showed that smoked Scophthalmus maximus with the best taste was achieved under the following conditions： salt-sugar ratio 3：1, water content 40%and smoking time3.0 hours. Smoked Scophthalmus maximus can keep its original taste. In addition, it was safe with less nutrition damage. The research raised the value of Scophthalmus maximus.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第5期513-516,共4页
Modern Food Science and Technology
基金
山东省经信委科技创新项目(200910511006)
现代农业鲆鲽类产业技术体系专项(CARS-50)资助
关键词
烟熏
大菱鲆
加工
腌渍
smoke
Scophthalmus maximus
processing
pickle
