香脆鳙鱼片的制备工艺

研究了鳙鱼鱼片的脱腥调理和脆化工艺。比较了不同的脱腥剂对鱼片的脱腥效果,结果表明,以“2.0%红茶+0.75%NaCl”作为脱腥剂效果最好。在此基础上,采用正交试验优化了脱腥剂的处理工艺:在温度15℃条件下,以1.5%红茶+0.75%NaCl为脱腥剂,处理时间为3h,鱼片与脱腥液的比例为1∶5。通过不同时间的调味浸渍试验,得出鱼片在调味液中煮制20min后,移离热源,继续浸渍30min的效果较好。脆化处理时,采用分别在700w、800w和900w的微波功率下处理90s,比单独在各功率段处理较长时间的效果好。

The processing of crispy big head carp slices was studied in this paper,including fishy flavor removal,flavoring and crisping.It was found that 2.0%black tea with0.75%sodium chloride had the best effect on fishy flavor removal.On the basis of orthogonal tests,the optimum treatment condition of fishy flavor removal was obtained by steeping fish slice in a mixed solution containing1.5%black tea and0.75%sodium chloride at 15℃for 3h at a ratio of mass fish slice to the solution of 1:5.Then,the fragrant crisp fish slice was produced by microwave treatment for 90s under the power of 700w、800w and900w,followed by cooking samples in flavoring solution for 20min and maintain for 30min without heating .