摘要
以新鲜草鱼为原料,经分割成鱼块后用食盐、白砂糖、生抽、白酒及葱、姜、甘草对草鱼进行调理加工,并以感官评价为指标确定浸渍液的佳配方,在此基础上以质构、色泽、感官评价和NaCl含量为指标进步研究了浸渍时间和蒸制时间对产品品质的影响,终确定了草鱼调理食品生产的佳工艺条件。结果表明:浸渍液适宜配方为,食盐2 g/100 g、白砂糖1g/100 g、生抽2 mL/100 g、白酒1 mL/100 g、葱∶姜∶干草(质量比2∶1∶1)36g/100 g,浸渍时间为4 h,蒸煮时间为15 min,在此条件下加工出的产品品质佳。
Fresh grass carp is the raw material,salt,white granulated sugar,light soy sauce,alcohol and scallion,zingiber,liquorice were used in the processing.The effects of the dipping time and steaming time on the quality of final products were further studied by texture,colour,the content of NaCl and the sensory evaluation.The result of experiments shows that 2g /100g salt,2g /100g white granulated sugar,1.5mL /100g light soy sauce,1.5mL /100g alchole,36g /100g of the combination of scallion,zingiber,liquorice（ 2∶11）,4h dipping time,and 15min steaming are the best conditions.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第1期101-106,共6页
Food and Fermentation Industries
基金
国家十二五科技支撑计划项目(2012BAD28B00)
国家现代农业产业技术体系(CARS-49)
广东省科技计划重点项目(2011A020102005)
广西科学研究与技术发计划项目(11107005-2)
茂名市科技计划项目(2011A01002)
关键词
草鱼
调理食品
质构
色泽
NaCl含量
grass carp
prepared food
texture
colour
the content of NaCl
