卤味带鱼及其关键生产工艺研究

Study on pot-stewed hairtail and its key production technology

研究卤味带鱼制作的关键技术,为带鱼调理深加工产品的规模化生产提供理论依据与指导。在单因素的基础上,确定去腥料用量、油炸温度、油炸时间和卤制时间为关键因素,以产品的感官评分和成品率为评判指标,采用L_(9)(3^(4))正交试验优化卤味带鱼的生产工艺。结果表明,卤味带鱼最佳的工艺参数组合为:去腥料用量6%、油炸温度175℃、油炸时间5min、卤制时间70min。在此工艺条件下,卤味带鱼成品率为83.8%,感官评分为87分。此时卤味带鱼色泽呈现均匀的金黄色,具有浓郁的卤汁香味,滋气味宜人且鱼肉完整,味美适口。

The key technology of pot-stewed hairtail was studied,and itprovided the theoretical basis and guidance for large-scale production of hairtail conditioning deep processing products.On the basis of single factor,the consumption of deodorized material,frying temperature,frying time and stewed time were determined as the key factors,and the sensory score and yield of products were taken as the evaluation indexes.The L_(9)(3^(4))orthogonal experiment was adopted to optimize production technology of pot-stewed hairtail.The results showed that the optimum combination of technological parameters for pot-stewed hairtail was as follow:the consumption of deodorization material was 6%,and frying temperature was 175℃,and frying time 5 min and stewed time was 70 min.Under technological conditions,the yield of the pot-stewed hairtail was 83.8%,and the sensory score was 87.At this time,the color of pot-stewed hairtail was uniform golden yellow,and it had a strong stewed juice flavor,and it had pleasant smell,and fish meat was complete,and it was delicious.