液熏斑点叉尾鮰加工工艺研究

以斑点叉尾鮰为原料,开发液熏型鮰鱼肉食品。优化了加工过程中鱼肉去腥配方,选择合适液熏剂熏制鱼肉,研究熏液浓度、液熏方法、熟制工艺对产品品质影响及食盐在熏液中的渗透率。结果表明:去腥剂为绿茶水,去腥时间1.5h,鱼肉与去腥剂质量比为1∶10,去腥温度为15℃时,有最佳去腥效果;熏液Ⅱ号在质量分数为3%时,在10～15℃条件下采用浸渍法液熏鱼肉,之后在150～180℃油温下油炸或90℃烘干熟制,可得风味鲜美产品;加熏液腌液能阻碍食盐渗透,并随时间延长,食盐渗透量与不加熏液条件下相当。

Process for Producing Liquid Smoked Channel Catfish Block

Method for developing smoked channel catfish block was reported.The recipe for catfish meat's de-fishy and the liquid-smoked solvent was developed.The influence of the concentration of smoked liquid and liquid-smoked and cooked technology on products quality and the infiltration of salt in the smoked liquid were studied.The result shows that the best conditions were: green tea as de-fishy solvent,de-fishy time 1.5 h,the ratio of fish and de-fishy solvent 1∶10,de-fishy temperature 15℃.Fish was first treated at 10~15℃ and then deep fried under 150~180℃ or roasted under 90℃,delicious product can be obtained.The infiltration of salt was clogged under the smoked liquid condition in the initial stage.