即食银鱼仔加工工艺的研究

摘要

Use salt,plant oil,white sugar,monosodium glutamate (MSG),chili powder,five spice powder,mature vinegar,cooking wine,soy sauce,ginger and garlic as raw materials,the processing technology of instant icefish larvae is studied in this paper.The effects of curing,drying,frying conditions and flavoring ingredients on the sensory evaluation of instant icefish larvae are explored. The results show that the marinade concentration is 10% and the curing time is 20 min.The first drying temperature is 55 ℃ and the drying time is 5 min,the frying temperature is 100 ℃ and the frying time is 2 min.The second drying condition is 55 ℃ for 40 min.The best formula of instant icefish larvae is salt 9%,plant oil 28%,sugar 6%,MSG 0.70%,chili powder 0.80% and five spices powder 1.50%.The product enjoys golden color,strong fish smell,pleasure flavor,crisp and refreshing.%以食盐、植物油、白砂糖、味精、干椒粉、五香粉、陈醋、料酒、酱油、生姜、大蒜为原料，研究了即食银鱼仔的加工技术，探讨了银鱼腌制、干燥、油炸条件及配方对即食银鱼仔感官品质的影响。结果表明：当腌制液浓度为10％和腌制时间为20 min，第1次烘干温度为55℃和烘干时间为5 min，油炸温度为100℃和油炸时间为2 min；第2次烘干温度为55℃和时间为40 min 时，以配料比食盐9％、植物油28％、糖6％、味精0．70％、干椒粉0．80％、五香粉1．50％时调制出的即食银鱼感官评价最好。产品色泽金黄，酥脆爽口，咸香微甜，麻辣可口。