【摘要】 以新鲜草鱼为主要原料,用于开发出营养丰富、口感良好的调味鱼片,通过对原料、脱腥液、调味料配方、烘烤温度和烘烤时间等工艺进行单因素和正交试验。确定了制作调味鱼片最佳工艺条件,结果表明,最佳的脱腥液为:0.2%白酒+2%食醋酸;最佳的调味料配方为3%砂糖、2%盐、2%料酒、0.2%花椒、0.4%味精、0.5%鲜姜、0.3%茴香;最佳烘烤工艺参数为100℃,25min,110℃,20min。研制出的调味鱼片的色泽浅、口感好、滋味鲜美可口、具有烤鱼的特有香味。更多还原

【Abstract】 The fresh grass carp was taken as the main raw material to develop rich nutrition and good taste seasoned fish fillet. The processes of raw materials,de- fishy liquid,the seasoning formula,baking temperature and baking time were studied with the single factor and orthogonal experiment,the optimum technological condition of making seasoned fish fillet was determined. The result showed: the optimum de- fishy liquid was 0. 2% liquor + 2% vinegar acid; the optimum seasoning formula was 3%sugar,2% salt,2% cooking wine,0. 2% chinese prickly ash,0. 4% monosodium glutamate,0. 5%fresh ginger and 0. 3% fennel; the optimum baking process parameters were 100℃,25 min,110℃,20 min. The seasoned fish fillets had a light color,good sense of mouth,fresh and delicious taste,and kept the characteristic sweet smell of toast fish.更多还原