鮸鱼胶炖品加工关键技术研究

Study on the Processing Technology of Stewed Yellow Croak Fish Glue Products

以干鮸鱼肚为原料,经水发、脱腥、调配、蒸熟、冷却、装罐、密封、冻藏等加工工艺,加工成的一种方便食用的炖品。在工艺参数优选中,通过单因素和正交试验,确定水发温度为25℃,时间为22 h;最佳脱腥配方:姜汁80%、料酒80%、白酒30%、柠檬汁5%。原辅料的最佳配方参数为:桂圆6%、核桃12%、红枣1.5%、枸杞3%。

The nutritional fish glue product made of fish swimbladder by soaking, deordorization, spicing, steaming, cooling, filling and sealing could be heated and served by microwave. The best technological parameters were determined by orthogonal experiment; soaking temperature 25℃, time 22 h, ginger juice 80%, yellow wine 80%, spirits 30%, lemon juice 5%. The optimum directions of auxiliary materials were; longan 6%, walnuts12%, chinese date 1.5%. medlar 3%