【摘要】 以新鲜鲤鱼为原料,就葱花鲤鱼罐头的加工制作进行探讨,通过盐渍时间、风味配方和杀菌时间的确定试验,得出食盐盐渍20min,主料优化配比为鱼肉、油炸葱段和盐渍用食盐各占净重的68.4%、12.6%和3.4%。200g玻璃瓶装罐头的杀菌条件是121℃杀菌15min,生产出的葱花鲤鱼罐头品质最好。更多还原

【Abstract】 This experiment has carried on the discussion on the processing of carp′s can of chopped scallion as raw materials with the fresh carp, carp canned to carry on salt steep time, flavor prescription and discussion, sterilization of terms to chopped scallion. The main materials were 68.4% fish, 12.6% shallot, 3.4% salt, the can had the best quality. The sterilization condition has the best result with sterilization 20min under 121℃.更多还原