利用鲢鱼头制备酸辣酱的工艺研究

Study on technology of chutney from silver carp head

鲢鱼头富含多种营养,尚未得到有效利用,本论文研究了利用鲢鱼头制备酸辣酱的工艺。实验表明:鱼头与豆瓣酱比、白砂糖加入量、鱼汤加入量和加热时间均对酸辣鱼头酱有显著影响,其影响主次因素为加热时间、加糖量、加鱼汤量和鱼头与豆瓣酱比。制作最佳工艺条件为:鱼头与豆瓣酱比例1∶1.4,白砂糖4%,鱼汤3%,水4%,100oC下加热5min。感官评价表明,该工艺制得的鱼头酱色泽红亮、香气浓郁。本研究可为低值鲢鱼头综合利用提供技术参考。

Silver carp head is rich in various nutritious, but it has not been fully utilized. The tech- nology of chutney from silver carp head was studied in this article. The result showed that the ratio of fish head and bean sauce, the addition of white granulated sugar and fish soup, heating time had significant effects on chutney. The optimum technology condition was obtained. The result showed that the ratio of fish head and bean sauce was 1 ： 1.4, the addition of white granulated sugar, fish soup, and water was 4% , 3% , 4% , and heating time was 5min with 100~C. Sensory evaluation showed that under this tech- nology conditions, fish head sauce with color in redder bright, and rich flavor was obtained. It could pro- vide the technical references for the comprehensive utilization of low - value silver carp head.