摘要
以鲅鱼和土豆为原材料,研究了不同脱腥方式以及油炸工艺条件对土豆烧咸干鲅鱼软罐头品质的影响,通过感官评价确定最佳工艺条件。试验结果表明,较佳的工艺条件为:鲅鱼按照料液比为1︰2 (g/mL)在由1%紫苏水、6%白醋、3%料酒和8%食盐构成的去腥液中浸泡脱腥1 h,鱼块冷风干制,然后将土豆条和鱼块分别在180℃的植物油中油炸2 min,辅料拌制入味,真空包装后121℃杀菌10 min,可得到土豆烧咸干鲅鱼软罐头。
Using salted Spanish mackerel and potatoes as raw materials, the effects of different dislocation methods and frying process conditions on product quality were studied, and the optimal process conditions were determined by sensory evaluation. The experimental results showed that the optimum conditions were that the Spanish mackerel was pretreated with 1︰2(g/mL) of dehydration fluid for 1 h, and the dehydration fluid were added with 1% perilla fluid, 6% white vinega, 3% cooking wine and 8% salt. The Spanish mackerel was dried by cold air. The potato strips and the fish pieces were respectively fried in oil at 180 ℃ for 2 min, then vacuum-packed with auxiliary materials and sterilized at 121 ℃ for 10 min. Then the soft canned salted Spanish mackerel and potatoes would be got.
作者
胡梦月
赵延宁
薛勇
薛长湖
HU Mengyue;ZHAO Yanning;XUE Yong;XUE Changhu(College of Food Science and Engineering,Ocean University of China,Qingdao 266003)
出处
《食品工业》
CAS
北大核心
2020年第2期5-7,共3页
The Food Industry
基金
国家重点研发计划项目(2016YFD0400404).
关键词
土豆烧咸干鲅鱼
软罐头
去腥工艺
油炸条件
salted Spanish mackerel and potatoes
soft can
deodorization
fried condition
作者简介
通信作者:薛勇
