Study on the processing technology of tilapia leisure food
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摘要: 以小规格的鲜活罗非鱼为原料,用于开发营养丰富、口感良好的即食休闲鱼片,着重针对脱腥、油炸、调味、高压杀菌等工艺进行单因素和正交实验,分别确定了相应的最佳条件。结果表明:脱腥温度25℃,浸泡2.5h,鱼片与脱腥混合液的比例为1∶15;最佳油炸条件为160~180℃时,5~6min;正交实验确定调味料的最佳配方(100mL水中添加量)为:白糖25.0g、食盐2.5g、味精0.5g、白醋1.0g、胡椒粉0.4g、白酒2.5g;杀菌的最佳条件为121℃/25min。研制出的产品色泽金黄色、口感香、有嚼劲,骨酥性理想,食用方便,可常温下流通销售,保质期为180d。Abstract: The small size of the fresh tilapia was adopted as raw material for the development of nutritious, tasty snack fillets. Single factor and orthogonal experiments on the elimination of fishy, frying, seasoning, sterilization and other processes technics were carried out, the best conditions was determined respectively. The results showed that:elimination of fishy at 25℃, soaking 2.5h, fish to the soaking lotion with a ratio of 1 ∶15;optimum frying conditions at 160~180℃, 5~6min. The optimized seasonings recipe (100mL water dosage) as:sugar25.0g, salt 2.5g, MSG 0.5g, vinegar 1.0g, pepper 0.4g, liquor 2.5g, optimal sterilization conditions was 121℃/25 min.One kind of snack food was developed, the product with golden color, good taste. It was an ideal convenience food. The shelf life for this product reached 180 d under the room temperature.
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Keywords:
- tilapia /
- leisure food /
- processing technology
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