摘要
以罗非鱼为主要原料,辅以米酒糟、食盐、香辛料等,采用单因素试验研究真空条件下一步腌制法制作即食罗非鱼休闲风味食品。着重研究了原料鱼的水分含量、腌制时的食盐用量、鱼糟质量比及腌制时间。结果表明,采用水分含量为50%的罗非鱼,食盐用量为罗非鱼质量的20%,酒糟与罗非鱼质量比为1︰2,真空腌制7 d,制得的产品理化和感官品质最佳。该产品色泽金黄,酒香浓郁,肉质紧密,营养丰富。
Tilapia was used as main material with assistances office wine lees, salt and spices, combining with curing process and wine lees pickling process. The food flavor was developed under vacuum condition which determined with single-factor experiments. Based on the single factor experiment, the moisture content of tilapia, the amount of salt in the process of curing and wine lees pickling, the ratio of tilapia to wine lees and pickling time were investigated emphatically. The result showed that physicochemical and sensory quality of products was the best when moisture content oftilapia was 50%, salt amount was 20% of the weight of tilapia, wine lees is twice of tilapia in weight and pickling time was 7 d. The product has advantage of ready to eat, bright color, palatedfullness, hard texture and rich in nutrition.
出处
《食品工业》
北大核心
2015年第7期120-122,共3页
The Food Industry
基金
"十二五"国家科技支撑项目(2012BAD28B06)
海南省产学研一体化专项资金项目(CXY20140026)
海口市重点项目(2013-40)
关键词
罗非鱼
风味食品
工艺
tilapia
flavor food
processing technology
