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对鱼粒休闲食品的工艺条件进行了探讨 ,着重研究了各种添加物及各工艺过程对鱼粒成品的外观色泽、质地和风味等方面的影响 ,筛选出鱼粒的最佳配方 (按份量计 )为 :鱼肉 10 0份 ,淀粉 15份 ,白糖 15份 ,精盐 1.8份 ,味精 1份 ,鸟苷酸 +肌苷酸 0 .1份 ,五香粉 1份 ,辣椒粉 1份 ,胡椒粉 0 .4份 ,芥末粉 2份 ,蜂蜜 10份 ;同时筛选出最佳的烘烤条件 :采用从低温到高温梯度分段烘干法 ,由 65℃烘 2 .5h-→ 75℃烘 1h-→ 85℃烘 0 .5h,最后 130℃烘烤 2 min。并对鱼粒进行辐射保藏试验 ,结果表明 :试制的鱼粒具有浓郁的香味 ,软硬适中 ,在常温下可保藏 6个月以上
The technological conditions of the fish snack food are discussed. The effects of various additives and process on the appearance color, texture and flavor of the fish grain product are studied. The optimal formula of the fish grain is screened out by weight ) As follows: 100 parts of fish, 15 parts of starch, 15 parts of white sugar, 1.8 parts of refined salt, 1 part of monosodium glutamate, 0.1 part of guanylic acid and inosinic acid, 1 part of allspice, 1 part of pepper powder, 4 parts, 2 parts of mustard powder and 10 parts of honey; meanwhile, the best baking conditions were screened out: using a stepwise drying process from low temperature to high temperature, baking at 65 ° C for 2.5h- → 75 ° C for 1h → 85 ℃ drying 0 .5h, the last 130 ℃ baking 2 min. The results showed that the prepared fish grains had rich fragrance and moderate hardness, which could be preserved for 6 months at room temperature