摘要
目的:以草鱼为主要原料采用速冻微波调理的方法筛选调味鱼片的加工工艺参数。方法:通过对去腥方法、浸渍液的配方、速冻方式与时间和微波功率与时间的研究来优化调味鱼片的加工工艺参数。结果:新鲜草鱼切片后,采用0.1%的茶多酚在常温下浸渍1.5h,清洗沥干,用含有2%盐、0.1%复合保水剂和0.3%肉弹素的溶液浸渍1h,送入速冻机进行镀冰衣速冻,取出后进行真空包装,然后置-18℃下冷冻贮藏。食用时将调味液倒入鱼片,放入微波炉中中火2min。结论:在此条件下制出的风味鱼片,香味浓郁,口感嫩滑爽口,此加工方法及工艺参数能为工业化生产提供一定的理论参考依据。
Objectives：The process parameters of seasoned grass carp fillet were screened by using microwave regulate method.Methods：The main process parameters was identified by deodorization method,seasoning formula,the way and time of quick-frozen,and the power and time of microwave.Results：Grass carp fillets were seasoned 1.5 hours by 0.1% tea polyphenols in the room temperature when it was cut out,then drained cleaning and salted 1 hour with a certain proportion seasoning of 2% salt,0.1% moisture-retaining agents and 0.3% elastin,quick-frozen,vacuum-packed after cooling out and refrigerated in the-18℃ condition.In the end,grass carp fillets mixed seasoning were put into the microwave oven with 2 minutes in the medium baking temperature.Conclusions：Under these conditions,the seasoned grass carp fillets were flavour and delicious,the processing methods and parameters will also be provided for the enterprises as a theoretical basis.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第5期211-214,共4页
Science and Technology of Food Industry
基金
2010年度江苏省苏州市农业科技支撑计划项目(SN201041)
关键词
草鱼
速冻
微波调理
grass carp
quick-frozen
microwave recuperation
