即食半干大黄鱼片烤制工艺研究

Study on baking technology of ready-to-eat semi-dryness large yellow croaker fillets

为探讨即食半干大黄鱼片的最佳烤制工艺技术,以经过预处理、切片、去腥、腌制、调味及降水分活度和烘干等处理后的大黄鱼鱼片为原料,进一步对烤制工艺的影响因素及产品储藏等进行研究.结果表明:最适烤制温度为160℃远红外高温,烤制时间12 min,蒸煮袋真空包装,采用杀菌公式20-30-20 min/121℃灭菌后,保质期可达4个月.

In order to obtain the best roasting technology of instant semi dried rhubarb fish slices, the influence factors of the roasting process and the storage of the products were further studied by preprocessing, slicing, removing the fishy, pickling, seasoning, precipitation activity and drying. The results showed that the optimum baking condition was 160 centigrade far infrared high temperature, the baking time was 12 min, the vacuum packing of retort pouch, the sterilization formula： 20-30-20 min/121 centigrade sterilization, the quality guarantee period could reach 4 months.