摘要
选用斑点叉尾鮰为原料,经宰杀、去鳃和内脏、清洗、滚揉腌制、速冻、包装制成速冻调理鱼。通过试验,确定了制作速冻叉尾鮰的最佳工艺为:叉尾鮰宰杀,背开,去鳃和内脏后,加入食用盐、白砂糖、味精、葱姜末、清酒进行真空滚揉3min,静置20~30min后,加入膨松剂和马铃薯淀粉的混合物,再次真空滚揉3min,在10℃以下静置12~24h,速冻,包装而成。确定了膨松剂的最佳添加量为:六偏磷酸钠0.2%、碳酸氢钠0.2%、柠檬酸0.2%。此法制得的速冻叉尾鮰,进行烤制后,鱼肉蒜瓣状明显,口味鲜嫩,有一定的弹性,可完全媲美鲜活鱼。
Ietalurus punetaus was taken as the main material,after slaughtering,removing the gills and viscera,washing,knead- salting,quick- frozen and packing,the quick- frozen conditioning fish was made. The optimum technological condition of making quick- frozen Ietalurus punetaus was determined through experiment and it was： Ietalurus pnetaus were slaughtered. After opening back and removing the gills and viscera,edible salt,white sugar,monosodium glutamate,onion and ginger pieces and sake were added. After vacuum tumbling 3 min and standing for 20 ~ 30 min,the mixture of leavening agent and potato starch was added. After vacuum tumbling 3 min again and standing for 12 ~ 24 h below10℃,it was quickly frozen and packed to produce quick- frozen Ietalurus pnetaus. The optimum addition amount of the leavening agent was determined and it was： sodium hexametaphosphate 0. 2%,sodium bicarbonate 0. 2% and citric acid 0. 2%. After the quick- frozen Ietalurus punetaus made with this method was baked,the garlic clove appearance of fish was significant. It had fresh and tender taste,had certain of elasticity and could completely comparable to the fresh fish.
作者
王莉
石元江
徐佳
林炎坤
WANG Li SHI Yuanjiang XU Jia LIN Yankun
出处
《肉类工业》
2017年第1期16-18,共3页
Meat Industry
关键词
斑点叉尾鮰
滚揉腌制
膨松剂
速冻
Ietalurus punetaus
knead-salting
leavening agent
quick-frozen
