五香型冷熏大菱鲆工艺研究

Optimization technology of spicessmoked Scophthalmus maximus

大菱鲆是食疗滋补品,也是理想的保健和美容食品。本文研究了大菱鲆的冷熏加工工艺,结果表明:烟熏时间为7 h、盐度为10%、浸渍时间为18 h、五香粉浓度为1.0%时,冷熏大菱鲆色泽好、熏香浓郁、组织紧密、苯并(a)芘和肉毒梭菌的含量符合相关标准。烟熏是一种传统的集加热、熏制和干燥共同进行的复杂加工和贮藏方法,可以提高产品的风味和附加值,是值得推广的熏制技术。

Scophthalmus maximus was a kind of dietary supplement and ideal health and beauty food. The cold-smoked processing technology of Scophthalmus maximus was studied, and the results showed that the product in best taste had a better colour,thicker odour,more compact tissue,less 3,4-Benzo（a）pyrene and Clostridum botulinum in the condition of smo-king time of 7 h,salt content of 10%,pickling time of 18 h and spices content of 1.0%. The smoking,worthy of promotion,was a complex processing and storing method which joints heating,smoking and drying at the same time to raise its flavour and added value.