即食卤制巴沙鱼鱼鳔加工工艺优化研究

Study on the Optimization of Processing Technology for Instant Brine Basa Fish Swim Bladder

本文以巴沙鱼鱼鳔为研究对象,以感官评价为指标,通过单因素实验和正交实验确定卤制鱼鳔加工过程中的最佳工艺参数。结果表明,在研制的卤料配方基础上,最优工艺条件为:腌制时间20 min、腌制温度24℃、卤制时间20 min、杀菌温度80℃、杀菌时间17 min,在此工艺条件下制作出的产品口感爽脆,卤香浓郁,是一种高蛋白、低脂肪的食品。

In this paper,the optimal technological parameters of marinated swim bladders were determined by single factor experiment and orthogonal experiment with the sensory evaluation as the index.The results showed that,on the basis of the developed brine formula,the optimal technological conditions were:curing time 20 min,curing temperature 24℃,marinating time 20 min,sterilization temperature 80℃,sterilization time 17 min.The products prepared under this technological conditions had crisp taste,rich flavor,and were a kind of food with high protein and low fat.