即食型麻辣鮰鱼条加工工艺研究

摘要

以鲜活斑点叉尾鮰为主要原料，以成品感官品质为指标，通过单因素及正交试验的方法对即食型麻辣鮰鱼条的加工工艺进行研究。结果表明：该产品最佳腌料配方为：食盐1．5％、白酒0．8％、白胡椒0．3％、生姜0．5％；最佳调味料配方为味精0．2％、I＋ G0．01％、菜籽油5．5％、食盐0．8％、白砂糖3．0％、花椒粉2.0％、辣椒粉3．0％。通过两次烘烤，分别为60℃条件下烘制2 h和160℃条件下烘烤10 min。按此工艺生产的即食型麻辣鮰鱼条具有独特的风味与口感。%The fresh channel catfish was taken as main material to produce spicy fish strips and evalua‐ted by sensory ,the processing technique and the best processing conditions of spicy channel catfish strips were discussed through the single factor and orthogonal experiments .The results showed that the best marinated formula of fish strips w as salt of 1 .5% ,w hite spirit of 0 .8% ,w hite pepper of 0 . 3% and ginger of 0 .5% .T he best seasoning formula for gourmet ,I+G ,colleseed oil ,salt ,w hite su‐ger ,wild pepper powder ,pepper power were 0 .2% ,0 .01% ,5 .5% ,0 .8% ,3 .0% ,2 .0% and 3 . 0% ,respectively .T he best baking condition w as at 60 ℃ for 2 hours and at 160 ℃ for 10 minutes . T he ready -to -eat spicy channel catfish strips made by the best processing technology has special taste and flavor .