鲳鱼烟熏工艺优化研究

Pomfret Optimization Technology of Smoke

通过概述鲳鱼烟熏的工艺流程及操作要点,试验用正交设计的方法考察了鲳鱼烟熏生产过程中4个重要因素,即熏鲳鱼水分含量、调味时间、干燥温度及烟熏时间对产品品质的影响。正交试验结果表明,鲳鱼烟熏过程的最佳工艺条件为熏鲳鱼水分含量50%,干燥温度50℃,调味时间4 h和烟熏时间3.5 h。

This paper summarizes the pomfret smoked process and operation points, experiment with the method of orthogonal design on pomfret smoked four important factors in the production process, the effects of water content, seasoning time,drying temperature and smoking time on the quality of the products. Orthogonal test results show that smoked pomfret process the optimum conditions for the moisture content in the fish body is 50%,the drying temperature to 50 ℃,seasoning duration for 4 h and smoked time 3.5 h.