鱼酱脱腥调味工艺研究

Optimization of Seasoning and Deodorization for Fish Sauce

以低值淡水鱼为原料,添加日常调味料如姜汁、紫苏、食醋、辣椒、香叶、八角、味精、花椒粉等,综合开展鱼酱脱腥调味的影响研究,确定鱼酱脱腥工艺参数。结果表明:样品添加1%的姜汁,经蒸煮后,加入乙基麦芽酚0.05%,每250 g鱼酱添加含有紫苏水14%,香料水4%、料酒8%,食盐1.0%,辣椒酱3%,胡椒粉0.4%,味精0.6%,酱油2.5%的混合调味料,鱼酱成品感官评分显著升高(P<0.05),脂质氧化速度显著减慢(P<0.05),脱腥效果十分显著(P<0.05)。

Low value freshwater fish was used as raw material for the study. Daily seasonings such as ginger, perilla, vinegar, hot pepper, myrcia, anise, monosodium glutamate, paprika powder, and other materials were chosen to investigate their effect of deodorization and seasoning on fish sauce. The results indicated that the optimal seasoning and deodorization process parameters were as follows： after being added with 1% ginger juice, the fish sauce samples was steamed, and then mixed with 0.05% ethyl mahol. Every 250 g of mixed fish sauce was supplemented with 14% perilla extraction, 4% flavored waters, 8% cooking wine, 1.0% salt, 3% hot pepper sauce, 0.4% paprika powder, 0.6% monosodium glutamate, and 2.5% soy sauce. When treated with the mix seasoning solution, the fishy smell was decreased and sensory scores of the fish sauce products were enhanced significantly （P〈0.05）, while speed of lipid oxidation was slowed based on the parameters such as POV, COV and TBARS （P〈0.05）.