摘要
为了改善传统烟熏制品的品质,丰富鳗鱼加工品种,研究了一种部分脱水的烟熏鳗鱼技术。以感观评价为主要指标,重点考察了熏材的选择、熏材比例、发烟方式和调味料配方,并研究了其工艺稳定性和卫生指标。结果表明,烟熏法生产熏鳗的工艺为:鳗鱼经8%的食盐溶液和以水100g、糖2g、香叶1g、味精0.7g、肌苷酸(IMP)+乌苷酸(GMP)0.014g配制的调味液浸渍5h后,用茶叶梗作熏材,并适当保证水分含量,在有适当空气流通的熏炉内熏制5h。该工艺稳定性好,各批次产品的相对标准偏差小于5%。用该方法生产出的烟熏鳗鱼产品冷冻保藏6个月后TVB-N值、过氧化值、各项微生物指标及苯并芘的含量均符合国家卫生标准。
Aiming to improve the quality of traditional smoked products and enrich the varieties of processed eels,an incomplete dehydrating smoking technology was studied. Taking sensory evaluation as the main indicators,the best technology of smoked was determined using different smoking materials,the proportion of smoking materials and its smoking way,and also the stability of the proposal technology. The results reveal the optimal seasoning recipes of eels were soaked by 8% salt solution and seasonging of water,sugar,myrcia,monosodium glutamate and IMP ＋GMP was 100 g,2g,1g,0.7g and 0.014 g,respectively,for 5h,and all the tea stalk as smoking materials,maintaining moisture content and air circulation,smoking for 5h,The process had good stability,and the RSD was less than 5%. The values of TVB-N,peroxide,microorganism index and benzopyrene of the smoked eel（Anguilla anguilla） production were conformed to the national food sanitation standard after 6 month＇s storage under frozen condition.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第22期290-293,298,共5页
Science and Technology of Food Industry
基金
鳗鲡现代产业技术教育部工程研究中心开放基金(ZK2013001)
关键词
鳗鱼
烟熏
熏材
发烟
eel
smoked
smoking materials
smolder
