| 草鱼干加工工艺的研究 |
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| 引用本文： | 郑桦彬,张应颖,聂小宝,王博华,汪浩.草鱼干加工工艺的研究[J].农产品加工．学刊,2011(8):79-81. |
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| 作者姓名： | 郑桦彬 张应颖 聂小宝 王博华 汪浩 |
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| 作者单位： | 福建农林大学食品科学学院,福建福州,350002 |
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| 摘 要： | 以草鱼为原料,探讨了酵母发酵法、有机红茶及HCl,CaCl2浸泡脱腥法,并结合不同的调味配方对鱼干肉粒的影响。结果表明,采用2%的酵母粉,在35℃下,经1 h发酵后,脱腥效果最佳,A3配方为最佳调味配方。
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| 关 键 词： | 鱼干 脱腥 调味 |
Processing of Grass Crap Slice |
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| Zheng Huabin,Zhang Yingying,Nie Xiaobao,Wang Bohua,Wang Hao.Processing of Grass Crap Slice[J].Nongchanpin Jlagong.Xuekan,2011(8):79-81. |
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| Authors: | Zheng Huabin Zhang Yingying Nie Xiaobao Wang Bohua Wang Hao |
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| Institution: | Zheng Huabin,Zhang Yingying,Nie Xiaobao,Wang Bohua,Wang Hao(Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China) |
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| Abstract: | The grass carp is taken as studied material,which dicussed three different kind of rank eliminates methods,including HCl,CaCl2 immersion escaped rank method,the organic black tea escaped rank method and the yeast zymotechnics,as well as the influence to the fish dried meat grain of system by blending different flavors formula.The findings indicate that product fishy smell is really small,which uses 2% yeast powder,under the condition of 35 ℃,ferments after 1 h.The formula of A3 is the best blend flavor formula. |
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| Keywords: | dried fish deodorization seasoning |
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