单冻美国红鱼片加工工艺研究

Studies on Processing Technology of Singularly Frozen Red Snapper Slices

探讨了单冻美国红鱼片的工艺流程及操作要点,研究了关键工序“护色”的条件参数,结果表明:加工过程中用0.3%的抗氧化剂异抗坏血酸钠(异Vc-Na)处理,在加工过程和冻藏过程护色作用最为理想。

This paper focuses on the technology and key points in processing Singularly Frozen Red Snapper slices and studies the conditional parameters of the crucial step of “color protection”.Results show that the “color protection”will attain the most ideal result if dealt with 0.3 %sodium erythorbate as oxidation retarder in the course of processing and refrigerating.