摘要
以南方大口鲇为主要原料,辅以杏鲍菇、酒糟、食盐、香辛料等,采用单因素及正交试验研究低温腌制法制作即食风味休闲醉鱼食品。研究结果表明:鱼块腌制液浓度90 g/L,料液比1∶2(g/mL),腌制时间12 h,冷风干燥温度14℃,时间20 h,相对湿度70%;杏鲍菇糟醉酱配方:豆瓣酱35%、五香粉6%、酱油10%、花椒粉2%、白糖11%、味精2.5%、酒糟30%、杏鲍菇3.5%,此时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。对产品进行GC-MS检测,主要风味成分有30种:醇类7种,醛类8种,羧酸及酯类11种,酚类4种。
Silurus meridionalis was used as main material with pleurotus eryngii,assistances of rice wine lees,salt and spices,combining with curing process and wine lees pickling process. The food flavor was developed under hypothermia condition which determined with single-factor and orthogonality experiments. The results showed that physicochemical and sensory quality of products of liquor-marinated fish with pleurotus eryngii when the concentration of curinging was 90 g/L,ratio of solid to liquid was 1 ∶ 2(g/mL),pickling time was 12 h,the drying temperature was 14 ℃,drying time 20 h,relative humidity 70 %. The formula of the pleurotus eryngii curing was pixian pea sauce 35 %,five spice powder 6 %,soy sauce 10 %,pepper powder 2 %,sugar11 %,aginomoto 2.5 %,vinasse 30 %,pleurotus eryngii 3.5 %. The product had advantage of ready to eat,bright color,palatedfullness,hard texture and rich in nutrition. There were 30 species of the main volatiles in this product,including 7 alcohols,8 aldehydes material,11 carboxylate ester,4 phenolics.
出处
《食品研究与开发》
CAS
北大核心
2017年第15期76-83,共8页
Food Research and Development
基金
科技支撑项目(2014NZ0003)
科技成果转化项目(2014NC0022)
四川省哲学社会科学重点研究基地川菜发展研究中心(CC17Z16)
关键词
南方大口鲇
醉鱼
工艺研究
Silurus meridionalis
liquor-marinated fish
process
