河豚鱼的去毒方法与去毒后风味调整的研究

Research on Effectiveness of Fugu Detoxication and Flavor Adjustment Fugu Detoxication

本研究对我省餐饮业常见的私下加工的几种河豚鱼品种的毒性进行了检测,并用两种碱性去毒剂和一种非碱性去毒剂对河豚鱼的毒素进行了去毒方法的比较和筛选试验,同时还对去毒后鱼体风味的调整进行了试验研究,获得了一系列的试验研究数据。

The toxins of several specics of Fugu processed privately in the restaurants in Jiangsu Province were tested.The eliminations of Fugu Toxin with two alkali poisoning agents and one non-alkali poisoning agent were compared and sieving tests for agents conducted. Mean while much research work on the flavor adjustment after the fugu detoxication was carried out and a series of research data acquired.