摘要
以新鲜鲤鱼为原料,对五香鲤鱼罐头的加工制作进行探讨,通过油炸试验、调味汤汁配方试验,得出最优工艺参数为:鲤鱼用1∶1比例混合的大豆油和色拉油进行油炸,油炸温度为190℃,油炸时间为5min;调味汤汁中绵白糖4.5%,食盐1%,封罐,进行115℃杀菌15min,生产出的五香鲤鱼罐头风味最好。
Fresh carp was taken as raw materials and processing technique of spice carp can was dis- cussed in this article. Optimum technology parameters were obtained by frying and formula experiment. The results showed that carp fried with mixed soybean oil and salad oil （ 1 ： 1 ） at 190℃ for 5min, added 4.5% sugar, 1% salt and sterilized under 115℃ for 15 min, the spicy carp can possess the best quality.
出处
《肉类工业》
2012年第11期21-23,共3页
Meat Industry
关键词
鲤鱼
罐头
加工技术
carp
can
processing technique
