| 鱼制品脱腥工艺的研究 |
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| 引用本文： | 陈奇,黄寿恩.鱼制品脱腥工艺的研究[J].食品科学,2007,28(6):163-167. |
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| 作者姓名： | 陈奇 黄寿恩 |
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| 作者单位： | 长沙理工大学生物与食品工程学院； 食品与机械杂志社 湖南长沙410076； 湖南长沙410077； |
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| 摘 要： | 分别采用了液体烟薰料腌制脱腥法、紫苏混合液腌制脱腥法、粉末活性碳脱腥法、有机红茶脱腥法和酵母发酵脱腥法分别对淡水鲢鱼和干海鱼仔进行脱腥试验。结果显示:酵母发酵对海鱼仔脱腥效果最理想,紫苏混合腌液对淡水鲢鱼脱腥效果最佳。海鱼仔经2%酵母脱腥液在35℃,1h发酵后腥味基本脱除。4.5%的紫苏液+5‰的食用醋(醋酸度为2.5%)+1%的料酒和7×10-6乙基麦芽酚与混合盐在10～18℃条件下对鲜鲢鱼块进行脱腥腌制48h,腌制之后,再经烤干,鱼块腥味除尽。
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| 关 键 词： | 脱腥 紫苏混合液 酵母 海鱼仔 鲢鱼 |
| 文章编号： | 1002-6630（2007）06-0163-05 |
| 修稿时间： | 2007-04-16 |
Study on Deodourization Process of Fish |
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| CHEN Qi,HUANG Shou-en.Study on Deodourization Process of Fish[J].Food Science,2007,28(6):163-167. |
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| Authors: | CHEN Qi HUANG Shou-en |
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| Affiliation: | 1.Department of Biology and Food Engineering, Changsha University of Science and Technology, Changsha 410076, China; 2.Food and Machinery Magazine House, Changsha 410077, China |
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| Abstract: | The comparison of deodourization of yeast fermentetion, black tea salt system, complex purple perilla salt system and smoking fluid salt system for freshwater chub and younger sea fish were researched. The result indicated that the optimum conditions were using 2% yeast at 35 ℃ ferments younger sea fish for 1 h and 4.5% Purple perilla fluid mixed with 5‰ acetic acid (the acidity is 2.5%) and 1% cooking wine and 7×10-6 ethyl maltol and mixture salt remove chub’s odor at 10～18 ℃ for 48 h, chub is rich in tasty amino acid and EAA after toasting . |
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| Keywords: | deodorization Purple perilla mixture fluid yeast younger sea fish chub |
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