摘要
以鲤鱼为主要原料,白酒、食盐、白砂糖、生抽、味精、八角、花椒、生姜等为辅料,采用单因素、正交试验的方法,对腊鲤鱼的配方进行了研究,从食盐、白酒、白砂糖、生抽四个影响腊鲤鱼质量的主要因素进行研究、分析,经过配方筛选得出,影响腊鲤鱼的最佳配比结果为:食盐2%,白酒3%,白砂糖9%,生抽1.5%。
In the experiment, taking carp as the main material, and taking cooking spirit, salt, sugar, soy sauce, monosodium glutamate, star anise, pepper, ginger as auxiliary materials, used single factor and orthogonal test method to research the formula of salted carp, analyzed four main factors of salt, spirit, sugar, soy sauce that affected the quality of salted carp, by formulation screening, got the best formula was 2% salt, 3% spirit, 9% sugar, 1.5% soy sauce.
出处
《吉林农业科技学院学报》
2014年第2期7-10,共4页
Journal of Jilin Agricultural Science and Technology University
关键词
腊鲤鱼
腌制
烟熏烘干
加工工艺
salted carp
pickled
smoke drying
processing technology
