【作者】 龚翠； 周爱梅； 李来好； 杨贤庆； 陈永泉；

【Author】 GONG Cui ZHOU Ai-mei CHEN Yong-quan College of Food Science,South China Agricultural University,Guangzhou 510640,Guangdong,China LI Lai-hao YANG Xian-qing South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,Guangdong,China

【机构】 华南农业大学食品学院； 中国水产科学研究院南海水产研究所；

【摘要】 以小规格罗非鱼为原料,探讨新型风干罗非鱼软包装罐头的加工技术,着重研究罗非鱼的腌渍、热风干燥脱水、回软、调味料配方和杀菌条件。结果表明,采用盐水浸渍法进行腌渍时,盐水最佳浓度为7%,腌渍时间为9min,此时罗非鱼块的含盐量为2.104%,得率较高,品质最好;热风干燥脱水的最佳条件为70℃/6h,经脱水后罗非鱼块的含水量约为45.3%,含盐量约3.752%,得率较高,品质最好。回软可明显提高产品的品质,最佳时间为30s。正交实验确定调味油的最佳配方为:酱油30mL、植物油9mL、花椒油5mL、黄酒4mL、胡椒粉1.5g、姜粉1.5g、盐1g,其与罗非鱼块的最佳配比为1:10(w/w)。采用高压杀菌时,最佳杀菌条件为121℃/15～20min,产品经常温90d存放,细菌总数、大肠菌群及致病菌包括副溶血性弧菌、沙门氏茵和肉毒梭茵均未捡出。更多还原

【Abstract】 Small filapias were selected to develop the processing technology of new model hot-air-dried soft package tilapia can. The conditions of curing,dehydration by hot-air drying,rehydration,flavoring formula screening and sterilization were investigated emphatically.The results showed that the optimal saline concentration of wet salting was 7% with the best curing time being 9 minutes,under which the salt content of tilapia fish cake was 2.104%,and high yield and best quality could be achieved.For dehydration by hot-air drying,the optimal conditions was 70℃for 6 h,under which the moisture and salt content of tilapia fish cake were 45.3% and 3.752% respectively,and high yield and best quahty could be obtained.Rehydration could evidently improve the quality of the product with the optimal time of 30s.The orthogonal test showed that the best seasoner formula were formed by 30mL soy sauce,9mL vegetable oil,5mL pepper oil,4mL yellow wine,1.5g pepper powder,1.5g ginger powder and lg salt with the best ratio to tilapia fish cake being 1:10 on weight basis.The best sterilization condition by high pressure was 121℃for 15 to 20 min.Under this circumstance,no microbes including total bacteria,coliform bacteria and pathogenic bacteria such as vibfio parahaemolyticus,salmonella and clostridium botulinum were detected during the storage of 90 days at room temperature.更多还原