摘要
以蛋白质和氨基态氮含量作为监测指标,确定"腌酸鱼"的快速腌制最佳时间为20 d。采用正交试验设计方法,以蛋白质和氨基态氮含量和感官评价为指标,姜蒜、糟、食盐及葡萄糖添加量为腌制因素,最终确定"腌酸鱼"最佳工艺配方为:食盐4%、葡萄糖2%、姜蒜3%、酒糟150%。该条件中腌制的"腌酸鱼"味道鲜美,香气四溢。
With protein and amino nitrogen content as the monitoring indices,setting 20 days for pickling the fish,orthogonal test was used to optimize the processing conditions for a pickled fish with delicious,fragrant, and nutritional features and the nutritional status of the final product was evaluated.The recipe consisted of 4% of salt,2%of glucose,3% of ginger garlic,and 150% of wine grains.
作者
李河山
薛伟
方文华
安启
LI Heshan;XUE Wei;FANG Wenhua;AN Qi(Guilin University of Technology Tourism and Landscape Garden College,Guilin,Guangxi 541000,China;College of Cuisine Technology and nutrition,Jiangsu College of Tourism,Yangzhou,Jiangsu 225127,China)
出处
《美食研究》
北大核心
2018年第4期45-48,共4页
Journal of Researches on Dietetic Science and Culture
基金
四川省哲学社会科学重点研究基地川菜发展研究中心计划项目(CC18G07)
广西人文社会科学重点研究基地
广西旅游产业研究院开放基金青年项目(GXTA201705Q)
关键词
腌酸鱼
烹饪工艺
美食营养
正交试验
pickled fish
cooking process
food nutrition
orthogonal test
