即食调味金鲳鱼工艺技术研究

为了丰富金鲳鱼(Trachinotus ovatus)加工产品种类,提高加工品质,开发符合大众口味的金鲳鱼即食调味产品,本文以金鲳鱼为主要原料,通过单因素和正交实验相结合的方法,以感官评定为指标,确定即食金鲳鱼的调味配方和加工工艺。结果表明:最佳配方为食盐12 g/100 g鱼重、白糖6 g/100 g鱼重、味精2.5 g/100 g鱼重、姜粉1 g/100 g鱼重、白米酒2.5 mL/100 g鱼重、生抽2.5 mL/100 g鱼重,该配方的感官评分为93.7。最优调味工艺为鱼与调味液比例按1:3(g/mL)调配,25℃静置3 h,35℃烘制至水分含量为50%,该工艺下产品的感官评分为95.5。产品的理化性质和微生物指标均符合相关标准,具有低盐低脂高蛋白、鲜香突出、无需蒸煮、开袋即食等优点,是一款美味、营养、方便、健康的海洋休闲食品。

Study on the Technology of Instant Seasoning Trachinotus ovatus

In order to enrich the variety of processed product of Trachinotus ovatus,improve the processing quality,it was developed the instant flavored product of T. ovatus which meet the public tastes. In this paper,T. ovatus as the main raw material,the seasoning formula and processing technology of instant T. ovatus had been determined through the combination of single factor and orthogonal experiments method,the sensory evaluation as an indicator. The results showed that the optimal formula was salt 12 g/100 g fish weight,sugar 6 g/100 g fish weight,monosodium glutamate(MSG)2.5 g/100 g fish weight,ginger powder 1 g/100 g fish weight,white rice wine 2.5 mL/100 g fish weight and soy sauce 2.5 mL/100 g fish weight. The sensory score of the formula was 93.7. The optimal seasoning process was the ratio of fish to seasoning solution 1:3 (g/mL),standing at 25℃ for 3 h,and baking at 35℃ to moisture content of 50%. The sensory score of the product was 95.5. The physical and chemical properties and microbial indicators of instant seasoning T. ovatus were in line with the relevant standards. The products had the advantages of low salt,low fat and high protein,outstanding flavor,no cooking and ready-to-eat and so on. It was a kind of delicious and nutritious,convenient and healthy marine snack food.