即食油炸红娘鱼的加工工艺研究

Study on processing technology of ready-to-eat fried Lepidotrigla

中文关键词:  即食油炸红娘鱼  加工工艺  感官评定  理化指标

英文关键词:ready-to-eat fried Lepidotrigla  processing technology  sensory evaluation  physicochemical indexes

中文摘要:

      目的 研究即食油炸红娘鱼最佳加工工艺。方法 通过单因素实验和正交实验, 探讨油炸条件及玉米淀粉、白醋、碳酸氢钠的添加量对即食油炸红娘鱼品质的影响。结果 影响即食油炸红娘鱼品质的主次因子为油炸条件>碳酸氢钠>玉米淀粉>白醋; 即食油炸红娘鱼的最佳配方为玉米淀粉添加3%、白醋添加2%、碳酸氢钠添加0.3%, 油炸最适宜条件为在温度170 °C下, 油炸3 min; 该工艺加工的即食油炸红娘鱼的理化及安全指标符合水产加工品的国家食品安全标准要求。结论 本研究开发的即食油炸红娘鱼最佳加工工艺, 可为即食油炸红娘鱼加工提供生产指导。

英文摘要:

      Objective To study the best processing technology of ready-to-eat fried Lepidotrigla. Methods The effects of the frying conditions and the addition content of corn starch, white vinegar and sodium bicarbonate on the quality of ready-to-eat fried Lepidotrigla were investigated through single factor test and orthogonal test. Results The primary and secondary factors affecting the quality of ready-to-eat fried Lepidotrigla were frying conditions>sodium bicarbonate>corn starch>white vinegar. The best formulas for ready-to-eat fried Lepidotrigla were the additional amount of corn starch 3%, white vinegar 2%, sodium bicarbonate 0.3%, and the optimum frying conditions were as followed: frying temperature 170 °C, frying time 3 min. The physicochemical and safety indexes of ready-to-eat fried Lepidotrigla using the above processing technology were in accordance with national food safety standards of aquatic products. Conclusion The best processing technology of ready-to-eat fried Lepidotrigla from this research can provide production guidance for ready-to-eat fried Lepidotrigla processing.