雪菜鲐鱼方便食品的研制

Studies on technology of a convenience food consisted of club mackerel and potherb mustard

研究开发了一种具有地方特色的方便食品——雪菜鲐鱼。对鲐鱼片采用去皮 ,复合盐液漂洗、压榨、雪菜汁浸渍等工序连续脱脂。研究的主要工艺参数确定如下 :复合漂洗液中Na HCO3 的最佳质量浓度为 2 0 kg/m3 ;用波美度为 6 .0的雪菜汁浸渍的时间是 1 h;调味鱼片在 40℃下干燥的时间为 5 .5 h;雪菜淡化时 ,雪菜用量 (kg)∶水体积 (L) =1∶ 4,淡化时间为 1 h;雪菜干燥的温度为 5 0℃ ,时间为

The technology of a convenience food consisted of club mackerel filets and potherb mustard, and processing locality peculiarity was discussed in this paper. The club mackerel filets were degreased by skinning, bleaching with complex salt solution, pressing and bleaching with potherb mustard juice successively. The main technology parameters determined are as follows: the optimum concentration of NaHCO-3 of complex salt solution is 2%, the best dipping time of potherb mustard juice with 6.0°Bé is one hour; the suitable temperature and time for drying flavoured filets are 40℃ and 5.5 hours respectively. The ratio between the matter and the water for desalting potherb mustard is 1∶4(W/V), the desalination time is one hour. The suitable temperature and time for drying potherb mustard are 50℃ and 4 hours respectively.