摘要
为研制一种调味罗非鱼片,以新鲜罗非鱼为原料进行罗非鱼片调味配方的研究,以及腌制条件、干燥条件的优化,确定最佳调味配方及最优的工艺条件。结果表明,最佳调味配方(以质量分数计)为5%食盐、1%甘草、8%白砂糖、3%绿茶、17%生姜、6%辣椒粉;最优工艺条件为腌制时间3 h,腌制温度20℃,混合腌制及干燥温度60℃,干燥时间8 h;产品表面色泽均匀、质地柔软,具有罗非鱼特有的香味。
Fresh Tilapia is used to produce a flavored Tilapia fillet. Flavor formula, salting and drying process are optimized. The results show that the best flavor formula is 5% salt, 1% licorice, 8% sugar, 3% green tea, 17% ginger and 6% chili powder. The optimal processing conditions are mixed salting 3 h under 20 ℃ and drying 8 h under 60 22. The end product had natural color on the surface, soft texture and characteristic fragrance of Tilapia.
出处
《农产品加工（下）》
2016年第2期30-33,37,共5页
Farm Products Processing
关键词
罗非鱼
调味
腌制
干制
Tilapia
flavor
salting
drying
