即食鲮鱼饼的加工工艺

Research on the Processing of Instant Fish Cake

DOI：10.3969/j.issn.1673-1689.2014.03.010

中文关键词: 即食鲮鱼饼 加工工艺 配方

英文关键词: instant fish cake processing formula

基金项目:国家“十二五”科技支撑计划项目(2012BAD27B03-3)

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中文摘要:

研究了即食鲮鱼饼工业化生产的关键工艺条件,分析了几种加工辅料对鲮鱼饼质构的影响,确定了制作鲮鱼饼的较佳配方。结果表明,几个关键工艺条件为:鲮鱼肉在低温下5倍的清水漂洗2次;擂溃过程,空擂5 min、盐擂20 min、混合擂溃5 min,擂溃完成后的鱼饼于40℃恒温培养箱内凝胶化2 h;油炸(160℃,70 s)、真空包装后经高温高压(115℃,12 min)杀菌。鲮鱼饼配方各成分质量分数为:鲮鱼肉74%、食盐2%、Tg酶0.2%、淀粉10%、肥猪肉10%、香葱0.5%、味精0.5%、水2.8%。

英文摘要:

This manuscript investigated the key processing conditions of instant fish cake,and analysis of the impact of processing materials,studied the best formula.The key processing conditions were optimized and listed as follows:washing the fish meat with 5 time of water twice; pounding the dehydrated fish meat for 5 min(without adding salt),20 min(adding salt) and 5min(combined with blending); gelating the surimi for 2 h at 40 ℃;frying for 70 s at 160 ℃ and sterilizing the caned fish cake for 12 min at 115 ℃. The formula of fish cake(mass ratio,%) was as follows: Cirrhinus molitorella meat 74%,salt 2%,Tg enzyme 0.2%,starch 10%,fat pork 10%, Chives 0.5%,MSG 0.5%,water 2.8%.

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