番茄酱调味鲫鱼制作工艺条件的研究

详细信息

Study on processing technology of tomato sauce seasoning crucian carp

摘要: 对番茄酱调味鲫鱼的加工工艺条件及贮藏特性进行了研究。将腌渍好的鲫鱼用180℃油温炸制2min,用鱼重量的10%自制番茄酱腌制后,在60℃烘箱中干燥100min,冷却后进行真空包装,95℃杀菌10min。产品经分析各项指标均符合GB10144-2005标准要求,且具有风味独特、咀嚼性好,食用方便等特点。产品在20和5℃温度下30d的贮藏过程中微生物指标、过氧化值、亚硝酸盐均符合国标要求。
- 鲫鱼; /
- 贮藏特性; /
- 品质;
Abstract: The processing technology and storage characteristics of crucian carp flavored with ketchup were studied.The pickled carp was fired for 2min at 180℃, flavored with self-made ketchup ( 10% , w /w) .Drying in oven for 100min at 60℃, the carp was vacuum packaged after cooling, then sterilized at 95℃ for 10min.It indicated that all indexes of the carp were in line with GB10144-2005 after tested, and it had special flavor, good chewiness and edible convenience.The microbiological index, peroxide value and nitrite content of the sample complied with the requirements of GB10144-2005 after storage at 20℃ and 5℃ for 30d.
- crucian carp;storage characteristics;quality; /
- undefined /
- undefined

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