不同腌制配方对预调理清炸大麻哈鱼品质及风味的影响-《中国调味品》

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Title:: Curing Formulation on Quality and Flavor Characteristics of Prepared Fried Oncorhynchus Keta

摘要:: 大麻哈鱼采用单因素实验研究添加不同量调味料对预调理清炸大麻哈鱼品质风味影响通过测定感官水分含量嫩度筛选出适用于工业化生产的调理清炸大麻哈鱼腌制工艺，并采用电子鼻对其进行风味分析。结果表明调理清炸大麻哈鱼的最优腌制工艺为添加食盐1.2%，白醋2.0%，料酒2.0%，生抽1.8%，黑胡椒粉0.20%，且电子鼻可出调味料风味差异。

Abstract:: Oncorhynchusketa has rich nutritional value, and after preconditioning, it can be convenient for consumers to buy and eat. In this paper, a single factor experiment was used to study the effect of adding different amounts of seasoning on the quality and flavor of prepared fried cleared Oncorhynchusketa. Through the measurement of the sensory quality, moisture content and tenderness of the finished product, the prepared fried and clearing process of salted salmon is suitable for industrial production, and the electronic nose is used for flavor analysis. The results show that the optimal pickling process for preconditioning and clearing fried Oncorhynchusketa is 1.2% salt, 2.0% white vinegar, 2.0% cooking wine, 1.8% soy sauce, 0.20% black pepper, and the electronic nose can effectively analyze different There are differences in the influence of seasoning on its flavor.