响应面法优化鮸鱼鱼松的加工工艺

Optimization of Processing Techniques for M. miiuy Dried Fish Floss by Response Surface Methodology

以鮸鱼为主要原料,研究了调味、炒制工艺条件对鮸鱼鱼松产品的影响。通过正交试验和感官评定,确定了各因素对调味配方影响的主次顺序为:C>D>A>B,即鮸鱼鱼松最适宜的调味配方为食盐1.5%,砂糖3.0%,姜汁4.0%,料酒0.5%。应用响应面分析法得到最优生产工艺:蒸煮时间25 min,初炒时间12 min,炒酥时间23 min。对鮸鱼鱼松的加工工艺进行了研究,不仅为鮸鱼深加工开辟了一条新的途径,促进了鮸鱼养殖业健康快速发展,而且拓展了鱼松制品品种,满足了日益增长的市场需求。

With the Miichthys miiuy as raw material,effects of seasoning and frying on the production of dried fish floss were studied.Through the orthogonal test and sensory evaluation,impact of various factors on the primary and secondary seasoning recipe order was C〉D〉A〉B,that is the most appropriate flavoring formula for the salt seasoning of 1.5%,sugar 3.0%,ginger 4.0%,cooking wine 0.5%.The frying conditions were optimized with response surface analysis,the optimum conditions were as followings：cooking time 25 min,initial speculation time 12 min and crisp frying time 23 min.Studying on technology of M.miiuy dried fish floss not only opened up a new way for M.miiuy processing to promote rapid development of M.miiuy fanning industry,but also expanded the varieties of dried fish floss to meet the increasing market demand.