摘要
研究香辣公干鱼罐头的加工工艺,探讨不同的加工条件(卤制时间、酱油与水的体积比、油炸温度、油炸时间)及调味料(白砂糖、味精、花椒粉、辣椒粉)质量分数对罐头感官品质的影响,并对产品进行理化指标测定。结果表明:公干鱼罐头的最佳加工条件为卤制时间为6 min,酱油∶水体积比为1∶5,油炸温度为180℃,油炸时间为40 s,白砂糖4%、味精0.5%、花椒粉0.2%、辣椒粉9%。通过此方法生产的公干鱼罐头色泽金黄,富有嚼劲,口感麻辣鲜香。
The processing technology of spicy canned business fish was researched.The effects of processing technology(marinating time,volume ratio of soy sauce to water,frying temperature,frying time)and the mass fraction of different seasonings(sugar,monosodium glutamate,pepper powder,chili powder)on the sensory quality were studied.Physical and chemical index test were carried out on the products.The results showed that the best processing technology of canned business fish was 6 minutes of brine,1∶5 of soy sauce∶water,180℃of frying temperature and 40 s of frying time,4%of sugar,0.5%of monosodium glutamate,0.2%of pepper powder and 9%of pepper powder.The canned fish obtained by this method was golden in color,chewy and spicy in taste.
作者
李秋玲
许泽琳
罗雨
尚校兰
LI Qiu-ling;XU Ze-lin;LUO Yu;SHANG Xiao-lan(Hebei Key Laboratory of Animal Diversity,College of Life Sciences,Langfang Normal University,Langfang 065000,Hebei,China;Langfang Key Laboratory of Cell Engineering and Application,Langfang 065000,Hebei,China;Langfang Key Laboratory of Microbial Fermentation,Langfang 065000,Hebei,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第21期87-92,共6页
Food Research and Development
基金
河北省省属高校基本科研业务费项目(JYQ202001)
廊坊师范学院博士科研启动项目(XBQ202026)
河北省大学生创新创业项目(S202010100018)
廊坊师范学院大学生创新创业项目(Y202010100013)。
关键词
公干鱼
香辣
罐头
加工工艺
感官评价
business fish
spicy
canned
processing technology
sensory evaluation
