乌鱼制作速冻调理鱼片的加工工艺研究

Study on the processing technology of quick-frozen conditioning fillet of mullet

选用鲜活乌鱼为原料,经放血、修整、取鱼柳、鱼柳切片、漂洗降温、滚揉腌制、真空包装、速冻制成调理鱼片。研究膨松剂碳酸氢钠,保水剂焦磷酸钠、三聚磷酸钠、六偏磷酸钠对鱼片风味口感的影响,以感官评分和出品率为判定指标,通过单因素、正交试验、配方验证试验,确定了复配保水剂配方:碳酸氢钠、三聚磷酸钠、焦磷酸钠添加量分别为5‰、1‰、3.5‰。此配方制得的乌鱼片口感细嫩、富有弹性、无异味,鱼肉纤维保持完整,出品率达82.14%。

Fresh mullet was selected as raw material,the conditioning fish fillet was prepared through bleeding,trimming,taking fish fillet,slicing fish fillet,rinsing and cooling,rolling and curing,vacuum packaging,quick-freezing.The effects ofleavening agentsodium bicarbonate,water retention agent sodium diphosphate,sodium triphosphate,sodium hexametaphosphate on the flavor and taste of fish fillets were studied.The sensory score and the rate of production were taken as indexes,and the optimum formula of compound water retaining agent was determined through the single factor,orthogonal experiment and formula validation experiment.Theformula of compound water retention agent was determined and it was as follows:the addition amount of sodium bicarbonate,sodium triphosphate and sodium diphosphate were 5‰,1‰and 3.5‰respectively.The fillet of mullet was made by this formula,and the taste was delicate,and it was rich in elasticity,and it had no peculiar smell,and the fiber of fish meat was intact,and the yield was 82.14%.