美洲鳗调味烤制技术的研究

为改变目前烤鳗市场产品单一的现状,丰富鳗鱼加工品种,该文以美洲鳗鲡为原料,通过单因素试验(烘干时间、烤制温度、烤制时间、腌制时间)和调味料配方的正交试验,研究一种部分脱水的调味烤鳗的生产工艺。结果表明,调味烤鳗适宜的工艺条件是鳗鱼切段后,经过盐2%、糖2%、味精0.5%、五香粉4%、料液比1∶2(g/mL),4℃下腌制1 h,45℃烘干0.5 h,然后在170℃烤制8 min。按此工艺加工的调味烤鳗感官质量好,加工工艺简单,工艺稳定,过氧化值符合国家卫生标准,可为烤鳗实际生产提供借鉴。

Research on Processing Technology of Roasted Eel

In order to change the current situation of single products in the baked eel market and develop new eel products,an incomplete dehydrating roasting and seasoning technology was studied with American eel as raw material through single factor experiment(drying time,roasting temperature,roasting time,curing time)and orthogonal experiment of seasoning formula.Roasted eel processing technology was as follows:after cutting the eels,curing them 1h with the sauce consist of salt 2%,sugar 2%,monosodium glutamate 0.5%,five-spice powder 4%,eels and liquid ratio 1∶2(g/mL),then drying 0.5 h at 45℃,at last roasting 8 min at 170℃.This processing technology was simple and stable and it could produce good quality roasted eels which peroxide value meet the sanitary standard.It was a good reference for the actual production of roasted eel.