鱼粒休闲食品生产工艺的探讨

Study on the Technology for Making Grilled Fish Tidbit Leisure Food

对鱼粒休闲食品的工艺条件进行了探讨 ,着重研究了各种添加物及各工艺过程对鱼粒成品的外观色泽、质地和风味等方面的影响 ,筛选出鱼粒的最佳配方 (按份量计 )为 :鱼肉 10 0份 ,淀粉 15份 ,白糖 15份 ,精盐 1.8份 ,味精 1份 ,鸟苷酸 +肌苷酸 0 .1份 ,五香粉 1份 ,辣椒粉 1份 ,胡椒粉 0 .4份 ,芥末粉 2份 ,蜂蜜 10份 ;同时筛选出最佳的烘烤条件 :采用从低温到高温梯度分段烘干法 ,由 65℃烘 2 .5h-→ 75℃烘 1h-→ 85℃烘 0 .5h,最后 130℃烘烤 2 min。并对鱼粒进行辐射保藏试验 ,结果表明 :试制的鱼粒具有浓郁的香味 ,软硬适中 ,在常温下可保藏

This paper probed into the technology for making grilled fish tidbit leisure food. The effect of seasoning on the appearance, texture and flavour of grilled fish tidbit leisure food products was studied emphatically. The best formula has been chosen (according to the scale):fish 100,starch 15,sugar 15,salt 1.8,monosodium glutamate 1,IMP+GMP 0.1,five spices(star anise, cassia bark ,clove ,cumin ,China prickly ash) 1,cayenne 1,pepper 0.4,mustard 2,honey 10.The best drying technological condition has been chosen: 65 ℃ drying 2.5 h-→75 ℃ drying 1 h-→85 ℃ drying 0.5 h-→130 ℃ roasting 2 min.And preservation time of grilled fish tidbit leisure food was tested by irradiation. The results showed that trial fish tidbit with rich fragrance and moderate hardness could be preserved above six months at room temperature.