摘要
以罗非鱼皮为原料,采用去腥、冷杀菌、水发、漂烫、冰水冷却、调味等工艺开发即食罗非鱼皮产品。结果表明:鱼皮在0.18%NaoH中浸泡1 h,水发率最高,为26.60%;在温度90℃、漂烫18 s、冰水冷却25 min的条件下,鱼皮爽脆度及弹性最好。最佳泡椒风味即食罗非鱼皮工艺配方(按每百克计)为:15 g泡椒、2.5 g料酒、2.5 g白醋、2.0 g食盐、2.3 g白糖、1.5 g味精;最佳香辣风味罗非鱼皮工艺配方(按每百克计)为:6 g辣椒油、5 g花椒油、2.5g料酒、2.3 g白醋、2.6 g食盐、2.5 g白砂糖、1.7 g味精。微生物检测结果表明菌落总数分别为1800 CFU/g和2000CFU/g,大肠菌群数均小于30 MPN/100 g,均低于国家规定的微生物标准;沙门氏菌、副溶血性弧菌、金黄色葡萄球菌未检出。在此条件下制得的即食罗非鱼皮食品香味和风味俱佳。
The tilapia skin was used as raw material,and developed ready-to-eat tilapia skin products by using deodorization,cold sterilization,water hair,blanching,ice water cooling and seasoning.The results showed that the fish skin was soaked in 0.18%NaOH for 1 h,and the water-initial rate was 26.60%.Under the condition of temperature of 90℃,blanching for 18 s and cooling with ice water for 25 min,the crispness and elasticity of the fish skin were the best.The best pickled pepper flavor ready-to-eat tilapia skin recipe in per 100 g packaged ready-to-eat tilapia skin was 15 g pickled pepper,2.5 g cooking wine,2.5 g white vinegar,2.0 g salt,2.3 g white sugar and 1.5 g MSG;The best spicy flavor tilapia skin recipe in per 100 g packaged ready-to-eat tilapia skin was 6 g chili oil,5 g pepper oil,2.5 g cooking wine,2.3 g white vinegar,2.6 g salt,2.5 g white sugar and 1.7 g MSG.The total number of colonies were 1800 CFU/g and 2000 CFU/g,and the number of coliform bacteria was less than 30 MPN/100 g,which were lower than the national microbiological standards.Salmonella,Vibrio parahaemolyticus and Staphylococcus aureus were not detected.The ready-to-eat tilapia skin food prepared under these conditions had a good aroma and flavor.
作者
黑智亮
常虹
王娇运
王佳媚
夏光华
HEI Zhiliang;CHANG Hong;WANG Jiaoyun;WANG Jiamei;XIA Guanghua(South Sea Aquatic Product Resources Utilization Engineering Research Center,Haikou 570228;College of Food Science and Technology,Hainan University,Haikou 570228;Hainan Institute for Food Control,Haikou 570228)
出处
《食品工业》
CAS
北大核心
2020年第8期109-113,共5页
The Food Industry
基金
海南省自然科学基金(319QN331)
海口市“十三五”海洋经济创新发展示范市项目(HHCL201804)
海口市重点科技计划项目(2017051)
海南大学科研启动基金资助项目(kyqd1662)。
关键词
罗非鱼皮
加工工艺
即食
水发
漂烫
tilapia skin
processing technology
ready-to-eat
water-swollen
blanching
