新型调味大菱鲆工艺研究

Study on Technology of New-type Flavoring Fillets of Scophthalmus maximus

进行了新型调味大菱鲆鱼片的工艺研究,探讨了鱼鲜度、暂养条件、冷链过程对鱼片加工质量的影响,并对鱼片进行了专业感官评价和调味配方优化。结果表明:在保证鱼鲜度、暂养条件、冷链过程下,经过调味加工的鱼片最佳调味配方为味啉10%、食盐6.0%、水饴1.5%、甜菊0.8%。这种新型大菱鲆调味品工艺简单、风味独特,值得推广。

The processing technology of new-type flavoring fillets of Scophthalmus maximus is studied after the influences of freshness, discussed, and professional sensory relaying and cold-chain process on their processing quality are evaluation and flavoring formula optimization are researched. The results show that the best flavoring formula after flavoring processing in good freshness, relaying and cold- chain process conditions are mirin of 10%, salt of 6.0%, starch syrup of 1.5% and stevioside of 0.8%. The new-type flavoring of Scophthalmus maximus has easy technology and good flavor, and it is worth popularizing.