摘要
以鲜活草鱼为主要原料生产香辣草鱼片。方法通过单因素及正交试验的方法对香辣草鱼片的配料用量及烘制条件进行了研究。研究表明该产品配料的最佳配比为:食盐水浓度4%、辣椒粉添加量8%、十三香添加量2.4%、味精添加量3.2%、酱油添加量2.4%;鱼片的最佳烘制条件为:鱼片大小5cm×3cm×1.0cm,微波功率400w,烘制时间1min。生产出的香辣草鱼片风味独特,香辣味浓郁,对增加鱼片类休闲食品种类具有指导作用。
The fresh grass carp was taken as main material to produce spicy grass carp fillets. Through the single factor and orthogonal experiment, the processing technique and the best processing conditions of spicy grass carp fillets were discussed. The experiment results showed that the optimum for- mula was adding 4% salt water, 8% paprika, 2.4% Shisanxiang, 3.2% aginomoto and 2.4% soy sauce. The best baking condition was that fish fillets was 5cm ×3cm ×1.0 cm, baking for 1.0 min at microwave power 400W. The products were delicious in taste. This technology will have broad develop- ment prospects.
出处
《肉类工业》
2012年第12期14-17,共4页
Meat Industry
关键词
香辣鱼片
加工工艺
烘制工艺
chili fish fillets
processing technique
baking process
