摘要
以乌鳢为原料,对麻辣乌鳢鱼片的腌制配方进行研究。通过单因素试验对腌制液的食盐用量、白砂糖用量、辣椒用量和花椒用量进行研究,确定其最佳范围。在单因素试验的基础上进行正交试验,确定乌鳢鱼片的最佳腌制配方为食盐2.0%,白砂糖4.0%,辣椒3.0%,花椒0.5%,料酒1.5%,味精1.5%。在此条件下制得的乌鳢鱼片麻辣咸淡适宜、麻辣适口、风味浓郁。
With snakehead as raw material, the curing formula of spicy snakehead fillets is studied. Through the single factor experiment, the optimal ranges of salt, sugar, pepper and Chinese prickly ash amount are determined. The orthoganal test is carried out on the basis of single factor test, results show that the optimum curing formula of snakehead fillets is： salt 2.0%, suger 4.0%pepper 3.0%, Chinese prickly ash 0.5%, cooking wine 1.5%, monosodium glutamate 1.5%. Under these conditions, the product is brackish palatability, mildly spicy-hot and delicious.
出处
《农产品加工（下）》
2015年第5期25-27,共3页
Farm Products Processing
基金
山东省星火计划项目(2012XH03004)
枣庄市科学技术发展计划项目(201233-3)
关键词
乌鳢
鱼片
麻辣
配方
snakehead
fish fillet
spicy
formula
