摘要
探讨含丰富胶原蛋白的带鳞罗非鱼皮通过特殊的加工工艺,加工成即食的风味鱼皮。结果表明,采用1.6g/L碱溶液浸泡45min,用流动自来水清洗至鱼皮成中性,再烫漂8~14s后,放冰水中快速冷却,通过挑选、去鳞、切段、杀菌、调味,称重、冷冻冷藏等工序制作的风味鱼皮,口感爽脆、香辣适中。
The tilapia skin with scale is rich in collagen protein which can be extracted using the bio-technology,besides,it can be processed into ready-to-eat flavor fish skin by special processing technology.And the result in this study shows that the flavor fish skin tastes brittle,spicy moderate using the special processing technology which is as follows： marinating the fish skin in aqueous alkali（1.6 g/l） for 45 minutes,then cleaning fish skin into neutral with flowing water,and scalding and drifting it for 8 to 14 minutes,then cooling it rapidly by putting it in ice-water.After that,through selecting,de-scale,cutting into sections,sterilizing,seasoning,weighing,cooling and refrigerating procedure and etc,the finished product is developed.
出处
《肉类工业》
2011年第8期33-36,共4页
Meat Industry
关键词
罗非鱼皮
去鳞
风味鱼皮
加工工艺
tilapia skin
de-scale
flavor fish skin
processing technology
