摘要
以新鲜鲤鱼为原料,就鲤鱼调味鱼片的加工制作进行探讨,通过鱼片漂洗时间,烘干温度,烘烤时间,碾压拉松次数和调味配方的确定实验,得出鱼片漂洗3h、烘干温度35℃、烘烤时间2min、碾压拉松次数为2次,鱼片的最佳调味液配方为:砂糖6%、食盐2%、味精1.0%、料酒3%、八角0.5%、鲜姜3%、花椒0.5%,生产出的调味鲤鱼鱼片的品质最好。
This study was conducted to investigate the effects of different steeping time, drying temperature, roasting time and grinding times on the processing of seasoning fillet of carp. The result showed that 3h of steeping, 35℃ for drying, 2 min for roasting and twice for grinding is proper. The best recipe of seasoning is as follows： 6.0% granulated sugar, 2.0% salt, 1.0% monosodium glutamate, 3.0% cooking wine, 0.5% aniseed, 3.0% green ginger, 0.5% pepper.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第9期145-147,共3页
Science and Technology of Food Industry
关键词
鲤鱼
加工
调味
鱼片
carp
processing
season
fillet
