摘要
[目的]介绍淡水鱼加工茶鱼产品的生产工艺。[方法]以巢湖湖鲚为原料鱼,用优质茶叶制成茶汁去腥增香,采用水油一体混炸技术加工茶鱼,还讨论了淡水鱼加工茶鱼的发展现状、存在问题及市场前景。[结果]生产出来的茶鱼产品卫生检测的各项指标都合格,风味独特,既保持了湖鲚鱼的原有风味及营养成分,又渗透了茶汁的清香,属纯天然绿色食品,含蛋白质15.5%,脂肪5.1%,碳水化合物4.1%,富含钙、磷及微量元素硒,是很好的功能食品。[结论]茶鱼产品是人类较为理想的健康食品,具有广阔的国内外市场前景。
[Objective] The aim of the research was to introduce the production technology of processing tea fish products by using freshwater fishes. [Method] With lake anchovy in Chaohu Lake as material fish, the good-quality tea was used to make tea juice for removing the fishy smell and increasing the aroma. The fish tea was made by using the mixed frying technology with water and oil. The development status, the existing problems and market prospect of processing tea fish by using freshwater fishes were also discussed. [Result] Each index in the produced tea fish products was all eligible through hygienic inspection. The tea fish products had specific flavor, which could not only keep the original flavor and the nutritional components of lake anchovy, but also it could penetrate the fresh with flavor of tea juice. They belonged to purely natural green food, containing protein 15.5%, fat 5.1%, carbohydrate 4.1% and enriching Ca, P and trace element Se. So they were the good functional foods. [Conclusion] Tea fish products were more ideal healthy foods for human beings and had broad market prospect at home and abroad.
出处
《安徽农业科学》
CAS
北大核心
2008年第11期4682-4683,4691,共3页
Journal of Anhui Agricultural Sciences
基金
合肥市科技攻关项目[合科(农)20051018]
关键词
茶鱼
湖鲚
茶汁
加工
Tea fish
Lake anchovy （ Colia ectenes taihuensis ）
Tea juice
Processing
