作　　者： ; ; ; ; ; ; ;

机构地区： 中国水产科学研究院南海水产研究所

出　　处： 《食品工业科技》 2011年第11期256-259,共4页

摘　　要： 以军曹鱼片为原料,利用液熏法,通过正交实验与感官评价相结合的实验方法,研究了浸渍、熏制条件对熏军曹鱼片品质的影响,确定了利用液熏技术熏制军曹鱼片的工艺条件。研究结果表明,浸泡烟熏液SmokezP-50的浓度为6%,浸渍时间为2h,浸渍温度为25℃。熏制干燥的条件为:第一次干燥温度为50℃,烘干时间为1h,取出后,将烟熏液SmokezEnviro24P均匀喷洒在鱼片表面,进行第二次干燥,温度为85℃,干燥时间为2h。液熏军曹鱼片产品品质良好,营养丰富,感官评分为93.2分,理化指标和微生物指标均符合国家安全卫生标准。 Taking cobia fillets as raw material,through liquid-smoked technology,the orthogonal experiment and the sensory analysis to study the impregnation,smoked and drying conditions on the quality of the smoked cobia fillets product.The condition of using liquid-smoked technology smoked cobia fillets was obtained.The results showed that the concentration of smoke solution Smokez P-50 was 6%,dipping time was 2h,and dipping temperature was 25℃.The first drying temperature controlled at 50℃,drying 1h,then sprayed the Smokez Enviro 24P on the surface of the fish for the second drying,the temperature controlled at 85℃,drying 2h.Through these parameters,the end smoked cobia fillets product had high sensory and excellent quality,and rich in nutrition,whose score was 93.2.All the physicochemical and microbial index of the products accorded with the national standards.

关 键 词： 液熏 军曹鱼片 工艺

领　　域： [轻工技术与工程] [轻工技术与工程]