摘要
以池沼公鱼为原料,采用先低温干燥,然后浸渍调味,最后高温烘烤的方法制备烤鱼。以水分含量、复水率、盐分吸收率及感官评分作为评价指标,通过单因素试验确定干燥和烘烤的适宜条件,在此基础上进行正交试验,得出烤公鱼的最佳工艺条件为:干燥温度为60℃,干燥时间为4.0h,烤制温度为170℃,烤制时间为18min。
Hypomesus olidus pallas was taken as raw material. It was prepared by low temperature drying, then dipped and seasoned, and baked finally high temperature. The water content, rehydration rate, salt absorption rate and sensory evaluation were taken as evaluation index. Through single factor experiment, the optimum conditions of drying and grilling were determined. On this basis, the optimum grilled technological conditions of fish were obtained by orthogonal experiment. The result showed that drying temperature was 60℃, drying time was 40 h, baking temperature was 170℃ and baking time was 18 min.
出处
《肉类工业》
2014年第2期13-16,共4页
Meat Industry
关键词
池沼公鱼
水分含量
复水率
盐分吸收率
感官评分
hypomesus olidus pallas
water content
rehydration rate
salt absorption rate
sensory evaluation
