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Position: Home > Articles > Study on the process of liquid smoked sturgeon slices by dipping method Hubei Agricultural Sciences 2020 (7) 163-166

浸渍法液熏鲟鱼片工艺研究

作  者:
杨星;张美彦;李小义;才让卓玛;赵飞;杨明举
单  位:
关键词:
鲟鱼;浸渍;液熏;工艺
摘  要:
优化了液熏鲟鱼片加工工序,通过多因素正交试验法,对测试样品进行感官评定,研究了食盐浓度、腌制时间、熏液浓度、液熏时间和干燥时间对产品品质的影响,确定最佳工艺参数为:食盐浓度3%,腌制时间3 h,熏液浓度3%,液熏时间为60 min,60℃条件下热风循环干燥120 min,之后在90℃条件下烘烤熟制,获得独特风味的熏制品。
译  名:
Study on the process of liquid smoked sturgeon slices by dipping method
作  者:
YANG Xing;ZHANG Mei-yan;LI Xiao-yi;CAI RANG Zhuo-ma;ZHAO Fei;YANG Ming-ju;Fisheries Research Institute of Guizhou Academy of Aquaculture Sciences;
关键词:
sturgeon;;immersion;;liquid smoking;;technology
摘  要:
This study optimized the processing procedure of liquid-smoked sturgeon slices. Sensory evaluation was performed on the test samples,and the effects of salt concentration,curing time,fumigation time,liquid fumigation time and drying time on product quality were also studied by multifactor and orthogonal experiments. Determined the optimal process parameters:salt concentration 3%,curing time 3 h,smoked liquid concentration 3%,liquid smoked time 60 min,60 ℃ under the condition of hot air circulation drying 120 min,under the condition of 90 ℃ baking.

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