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当前位置: 首页 > 文章 > 风干草鱼块加工工艺分析 湖北农业科学 2016,55 (23) 6208-6210
Position: Home > Articles > Exploration of Processing Technology of Dried Grass Carp Pieces Hubei Agricultural Sciences 2016,55 (23) 6208-6210

风干草鱼块加工工艺分析

作  者：
李新;汪兰;吴文锦;鉏晓艳;耿胜荣;廖涛;熊光权
单  位：
湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心
关键词：
草鱼(Ctenopharyngodon idellus);腌制;干燥;杀菌
摘  要：
以草鱼(Ctenopharyngodon idellus)为材料,探讨了腌制、干燥、杀菌工艺参数对风干草鱼块品质的影响。鱼块中分别添加3%、4%、5%的盐,在4℃、8℃条件下腌制36 h,测定盐渗透速率;于30、40、50℃干燥18 h,测定鱼块干燥速率;比较鱼块在121℃、15 min,115℃、20 min,110℃、30 min杀菌后的质构特性。结果表明,提高盐浓度与腌制温度可以加速盐渗透,升温可以加快鱼肉干燥,降低杀菌温度,延长杀菌时间可以保证鱼块质构特性。风干鱼块加工最佳工艺为3%盐、8℃腌制6 h;干燥初期采用40℃热风干燥,后期采用50℃干燥,直至水分含量30%;110℃、30 min高温杀菌。
译  名：
Exploration of Processing Technology of Dried Grass Carp Pieces
作  者：
LI Xin;WANG Lan;WU Wen-jin;ZU Xiao-yan;GENG Sheng-rong;LIAO Tao;XIONG Guang-quan;Institute of Agro-Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences/Hubei Engineering Research Center for Farm Products Irradiation;
关键词：
grass carp(Ctenopharyngodon idellus);;curing;;drying;;sterilization
摘  要：
Using grass carp(Ctenopharyngodon idellus) as material,the effects of quality of dried grass carp pieces were studied by exploring the process parameters of curing,drying and sterilization. Fish pieces were cured by 3%,4%,5%(weight fraction) salt for 36 h at 4 ℃ and 8 ℃ respectively,and salt penetration rate was tested. Cured fish pieces were dried at 30℃,40 ℃,50 ℃ for 18 h,and drying rate were determined. Dried fish pieces were sterilized by 121 ℃ for 15 min,115 ℃ for 20 min,110 ℃ for 30 min,and texture was tested. Results showed that increasing salt contents and temperature could accelerate salt penetration,temperature rising contributed to fish pieces drying,and sterilization with reducing temperature and expanding time could maintain the texture characteristics of dried fish pieces better. The best process parameters of dried grass carp pieces were as below:fish pieces curried by 3% for 6 h at 8 ℃,dried at 40 ℃ in initial stage,then dried at 50 ℃ in late stage,sterilized by 110 ℃ for 30 min.

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