摘要
大菱鲆营养丰富,可作为食疗保健和美容食品。试验研究了大菱鲆的熏制预调味技术。结果表明,在食盐3 g、白糖5 g、料酒2 g、酱油3 g的预调味优化配方下感官评价最好味道最佳,经熏制后鱼肉完整结实、色泽金黄明显、具有熏制特有香味。烟熏大菱鲆制品提高了大菱鲆的价值,有着广阔的消费市场,值得推广。
Scophthalmus maximus with rich nutrition could be for therapeutic health care and beauty food.Study the preseasoning technology of smoked Scophthalmus maximus,and results showed that smoked Scophthalmus maximus was of complete strong,golden color,special smoked aroma in best sensory evaluation and best flavor under the preseasoning optimization formulations of 3 g salt,5 g sugar,2 g rice wine,3 g soy sauce.Smoked Scophthalmus maximus was worthy of promotion for rising its value and developing wide consumer market.
出处
《食品工业》
CAS
北大核心
2016年第1期133-135,共3页
The Food Industry
基金
现代农业鲆鲽类产业技术体系专项(CARS-50)
关键词
大菱鲆
熏制
盐渍
调味
Scophthalmus maximus
smoking
salting
season
