中华鲟深加工工艺技术研究

Study on deep processing process technology of acipenser sinensis

以中华鲟为原料,通过单因素试验及正交试验,探讨半成品中华鲟鱼肉松加工过程中主要工艺参数的最佳组合,再通过单因素试验及正交试验,探讨半成品中华鲟肉松到成品中华鲟肉松加工过程中主要工艺参数的最佳组合。结果表明,半成品中华鲟鱼肉松工艺参数的最佳组合为预煮时间10min、搓松疏松程度为好、初炒时间90s、初炒温度100℃,半成品到成品中华鲟鱼肉松工艺参数的最佳组合为打松时间5s,复炒温度90℃,复炒时间120s。制得的鱼肉松颜色金黄,蓬松度高。

The acipenser sinensis was taken as raw material, and the optimum combination of the main process parameters in processing of semi -finished acipenser sinensis dried fish floss was studied through the single factor experiment and orthogonal experiment. The optimum combination of the main process parameters in processing from semi -finished acipenser sinensis dried fish floss to acipenser sinensis dried fish floss product was studied through the single factor experiment and orthogonal experi- ment. The results showed, the optimum combination of the process parameters of semi - finished acipens- er sinensis dried fish floss was the blanching time 10 min, the loosen degree of rub floss good, drying time 90 s, and drying temperature 100 ℃. The optimum combination of the process parameters of semi - finished to acipenser sinensis dried fish floss product was beating floss time 5s, further roasting tempera- ture 90 ℃, and further roasting time 120s. The dried fish floss had golden color and high bulkiness.