预制菜红烧鲈鱼加工工艺研究

Study on Processing Technology of Braised Sea Bass with Prefabricated Dish

研究预制菜红烧鲈鱼加工工艺对鲈鱼深加工和规模化生产具有重要意义。以新鲜鲈鱼为主要原料,通过单因素试验和正交试验分析加工条件对产品感官评价的影响,结果表明,腌制料添加量5%,油炸时间4 min,复热时间7 min为预制菜红烧鲈鱼的最优加工工艺。

Study on processing technology of braised sea bass in prefabricated dish is of great significance to the deep processing and large-scale production of sea bass.In this paper,fresh sea bass was used as the main raw material,and the effects of each processing condition on the sensory evaluation of the product were analyzed by single factor test and orthogonal tes,and the results showed that the marinade dosage 5%,frying time 4 min,and reheating time 7 min were the optimal processing technology of braised sea bass for prefabricated dish.