响应面优化侗族香辣鱼腌料制作工艺

试验介绍了侗族香辣鱼腌料配方的制作工艺。以新鲜草鱼为原料,在腌制过程中,考察了辣椒粉、五香粉、生姜粉和蒜粉不同比例的配方对香辣鱼风味口感的影响。经单因素试验和响应面优化分析后确定了腌料的最佳工艺配方为:辣椒粉添加量4.14%,五香粉添加量0.32%,姜粉添加量0.70%,大蒜粉添加量0.91%,经此腌制配方制作的香辣鱼感官评分达到92.2分,且色泽亮丽,口感饱满,风味独特,可满足消费者对产品营养健康、美味方便的要求。

Optimization of Spicy Fish Marinades of Dong Nationality by Response Surface Methodology

Introduce the processing technology of spicy fish marinades of Dong nationality.Using fresh grass carp as the raw material,the effects of different proportions of chili powder,five spices powder,ginger powder and garlic powder on the flavor of spicy fish are investigated in the curing process.After the single factor test and response surface optimization analysis,the optimal formula of the marinade is determined as follows:the chili powder is 4.14%,the five spices powder is 0.32%,the ginger powder is 0.70%,the garlic powder is 0.91%.The sensory evaluation of the spicy fish made by this curing formula reaches 92.2 points,and the color is bright,the taste is full,and the flavor is unique,which can satisfy consumers'demands for nutrition,health and convenience.