即食香鱼的加工工艺研究

Study on the Processing Technology of Instant Ayu

DOI：10.3969/j.issn.1673-1689.2015.07.011

中文关键词: 香鱼 卤制 预干燥 油炸 工艺

英文关键词: ayu, marinating, pre-drying, frying, processing

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中文摘要:

研究了即食香鱼产品加工工艺条件。以感官品质为指标，通过单因素及正交实验确立了最优卤制工艺。为了使产品获得良好的口感，优化了预干燥和油炸工艺。结果表明，最优卤制、预干燥和油炸工艺分别为:盐质量分数10%、盐渍时间30 min、卤制时间2 h；预干燥温度40~50 ℃、香鱼预干燥程度为水分质量分数60%；油炸温度180 ℃、油炸时间4 min。

英文摘要:

This manuscript determined the processing technology of instant ayu. Based on the sensory quality of products，the marinating processingwas optimized with both the single-factor and the orthogonal experiments，and pre-drying and frying technologies were also established for a better taste. Results showed that the best marinating，pre-drying and frying technologies were:10% of saltconcentration，salting for 30 min and then marinating for 2 h；pre-drying at 40~50 ℃ to 60% of moisture content；frying at 180 ℃for 4 min.

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