鲢鱼鱼糜罐头的脱罐研究

Dejar Test of Canned Silver Carp Surimi

鲢鱼产量大,但其加工产品种类少,鱼糜罐头产品鲜见,本实验室开发的鲢鱼鱼糜罐头产品已经到了中试生产阶段,味道鲜美、口感好,但是脱罐效果不佳,本实验就影响鲢鱼鱼糜罐头脱罐效果的因素进行探究。最后确定选择添加1.5 mL植物油、淀粉与变性淀粉的比例为1∶1时,脱罐效果较好,但杀菌方式对鲢鱼鱼糜罐头的脱罐效果影响不大。

The output of silver carp is large,but there are few kinds of processed products,and the canned fish surimi products are rare.The canned silver carp surimi products developed in our laboratory have reached the pilot production stage,with delicious taste and good taste,but the effect of Canning is not good.This experiment explores the factors affecting the dejaring effect of this kind of surimi.At last,it was determined that when the ratio of 1.5 mL vegetable oil,starch and modified starch was 1:1,the canning effect was better,but the canning effect of canned silver carp surimi cans was not affected by the type of sterilization methods.