番茄酱调味鲫鱼制作工艺条件的研究

摘要

The processing technology and storage characteristics of crucian carp flavored with ketchup were studied.The pickled carp was fired for 2min at 180℃,flavored with self-made ketchup( 10% ,w/w).Drying in oven for 100min at 60℃,the carp was vacuum packaged after cooling,then sterilized at 95℃ for 10min.lt indicated that all indexes of the carp were in line with GB10144-2005 after tested,and it had special flavor,good chewiness and edible convenience.The microbiological index,peroxide value and nitrite content of the sample complied with the requirements of GB10144-2005 after storage at 20℃ and 5℃ for 30d.%对番茄酱调味鲫鱼的加工工艺条件及贮藏特性进行了研究.将腌渍好的鲫鱼用180℃油温炸制2min,用鱼重量的10％自制番茄酱腌制后,在60℃烘箱中干燥100min,冷却后进行真空包装,95℃杀菌10min.产品经分析各项指标均符合GB10144-2005标准要求,且具有风味独特、咀嚼性好,食用方便等特点.产品在20和5℃温度下30d的贮藏过程中微生物指标、过氧化值、亚硝酸盐均符合国标要求.