即食金鲳鱼干生产工艺研究

Study on the production technology of instant dried golden pomfret

以金鲳鱼为主要原料制备即食金鲳鱼干,以感官评分为指标,在单因素试验和预试验的基础上通过正交试验优化调味配方和调味生产工艺,并对产品的理化指标、微生物及主要风味成分进行测定。结果表明:以金鲳鱼肉质量为基准,最佳调味配方为食盐添加量8%、麻辣粉添加量11%、味精添加量2.5%、白糖添加量5%、白酒与鱼肉液料比25:1(mL/kg);最佳调味生产工艺为鱼肉与调味液料液比1:3(g/mL)、腌制温度25℃、腌制时间2h;在此条件下生产的即食金鲳鱼干的理化指标和微生物指标均符合相关标准,主要挥发性成分为硫化物、醇类和芳香化合物。

Instant dried golden pomfret was prepared using golden pomfret as the main raw material.U-sing sensory score as indicator,and the seasoning formula and production process were optimized by or-thogonal experiments based on single factor experiments and pre-experiments.Physical and chemical in-dicators,microorganisms,and main flavor components of the product were determined.The results showed that based on the mass of golden pomfret,the best seasoning formula was salt 8%,spicy powder 11%,monosodium glutamate 2.5%,sugar 5%,and ratio of liquor to fish 25:1(mL/kg).The opti-mal seasoning production process was ratio of fish to seasoning liquid 1:3(g/mL),curing temperature 25 C,and curing time 2 h.Physical and chemical indicators and microbial indicators of the instant dried golden pomfret under these conditions met relevant standards,and the main volatile components were sul-fides,alcohols,and aromatic compounds.