摘要
以新鲜罗非鱼为原料,经去内脏去皮取片、腌制调理和干制等处理,制成半干罗非鱼片。同时,就其加工过程中水分含量变化、不同干燥温度的干燥曲线和不同盐分与水分活度剂对成品色泽、水分活度和状态等的影响进行较为系统的研究,以期找出半干淡水鱼片的较佳加工工艺技术。
Tilapia without viscera and skin were cut into slices and then cured and dehydrated by pump-dryer in this paper that half-dried fish were made. Moisture content changing during its＇ processing and effect of salt content and food additive added to the salted liquid on the quality of dried fish such as colors and water activity were studied systematically in our experiment, which will be useful for the process of half-dried freshwater fish slice by machine.
