摘要
研究了鲟龙鱼头罐头的加工技术,分析生骨与熟骨的营养成分差异,解决鱼骨软化关键技术,运用质构仪分析熟制过程中软骨硬度、凝聚性、弹性、胶黏性及咀嚼特性,运用正交实验筛选调味配方,研究罐头贮藏特性。实验结果表明:调味料的最佳配方为(100 m L水中的添加量):酸菜60 g、食盐2.5 g、味精0.4 g、白醋1.0m L、胡椒粉0.4 g、白酒5.0 m L、生姜粉0.3 g、红辣椒10 g、植物油4 g,在115℃条件下高压处理15 min,产品能达到商业无菌要求,骨质软化程度适中,其各项微生物指标均符合国家指标规定的食品卫生标准。
The canned sturgeon fish head processing technology were studied, the nutritional content of raw bone and cooked bonewere analyzedto solve the key technologies of bone soften, texture analyzer was used in testing the hardness, cohesiveness, elasticity, adhesive and chewing characteristics of the fish bone and orthogonal experiment were used to confirm the seasoning formula, the quality monitored during the storage. Experimental results showed that the best formula for seasoning （add volume 100 mL water） was ： sauerkraut 60 g, salt 2.5 g, msg 0.4 g, vinegar 1.0 mL, pepper 0.4 g, liquor 5.0 mL, ginger powder 0.3 g, red pepper 10 g , vegetable oil 4 g. Under the condi- tions of high pressure processing 115 ℃ ,15 rain, the product can achieve commercial sterility requirements, thebone hardness wasmoderately, its microbial was met the requirement of food hygiene in national standards
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第1期96-100,共5页
Food and Fermentation Industries
基金
国家公益性(农业)行业专项(201003055-06)
国家重大科技成果转化项目(ZD-2013-345-3)
中央级公益性科研院所基本科研业务费专项(2012YD01)
关键词
鲟龙鱼头罐头
调味配方
工艺技术
canned sturgeon head
seasoning formula
processing technology
