正交设计法优化清蒸鲈鱼的加工工艺

Optimization of the Processing Technology of Steamed Striped Bass by Orthogonal Design

利用正交设计法优化Rational万能蒸烤箱加工清蒸鲈鱼的工艺。以质量约500g的新鲜鲈鱼为实验原料,在单因素实验的基础上,以鱼体中心温度、设备腔体蒸汽温度、腌渍盐量、腌渍时间为四个影响因素,进行4因素3水平实验,以清蒸鲈鱼的感官评分为主要指标值,进行正交试验分析。结果表明,采用Rational万能蒸烤箱加工清蒸鲈鱼的最佳工艺条件为:腌渍盐量3.0g、腌渍10min、设备腔体蒸汽温度100℃、鲈鱼中心温度66℃、加热11min。

Using the Method of Orthogonal Design to optimize the processing technology of steamed striped bass in Rational Combi ovens. Take 500g fresh sea bass as experimental materials. Carry out the analysis of orthogonal experiment on the basis of single factor experiment, with core temperature of fish, steam tempera- ture of equipment cavity, quantity of salt, pickled time as the four factors. Sensory test score of the steamed striped bass serves as the main index. The optimum conditions of steamed striped bass in Rational Combi ov- ens are ： salt 3.0g, pickling for 10min, steam temperature 100℃, core temperature 66℃, heating for 11 min.