即食调味大白鱼鱼块加工工艺研究

Study on processing technology of instant seasoning fish fillets of big white fish

以新鲜大白鱼为主要原料,以成品感官品质为指标,通过单因素及正交试验的方法对即食调味大白鱼鱼块的加工工艺进行研究。结果表明:该产品最佳腌料配方为:食盐1.5%、白酒2.0%、白胡椒0.3%、生姜0.5%;最佳调味料配方为味精0.16%、I+G 0.01%、菜籽油6.5%、食盐1.0%、白砂糖3.0%、花椒粉2.0%、辣椒粉3.0%。通过两次烘烤,分别为65℃条件下烘制2h和180℃条件下烘烤10min。按此工艺生产的即食调味大白鱼鱼块具有独特的风味与口感。

The fresh big white fish was taken as main material. The sensory quality of products was taken as the indicator, and the processing technology of instant seasoning fish fillets of big white fish was studied through the single factor and orthogonal experiments. The result showed： the best formula of the products was monosodium glutamate 0.16%, I ＋ G 0.01%, rapeseed oil 6.5%, saltl. 0%, white granulated sugar 3.0% , Chinese prickly ash powder 2.0% and chili powder 3.0%. Through two times baking, the condition was respectively at 65℃ for 2 hours and at 180℃ for 10 minutes. The instant seasoning fish fillets of big white fish made by the processing technology had special flavor and taste.