[1]杨贺等.麻辣金枪鱼肉酱的制作工艺研究[J].中国调味品,2021,46(4):90-95.
 Research on the Production Process of Spicy tuna sauce[J].CHINA CONDIMENT,2021,46(4):90-95.
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麻辣金枪鱼肉酱的制作工艺研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
90-95
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Research on the Production Process of Spicy tuna sauce
作者:
杨贺等
文献标志码:
A
摘要:
本文以金枪鱼碎肉为主要原料,加入多种配料,经烤制、调配、炒制、灌装、杀菌制得麻辣金枪鱼肉酱。利用单因素实验、正交实验及验证实验确定了麻辣风味金枪鱼肉酱的最佳配方和工艺条件:烤制时间为16min时,炒制时间为25s,调料油与鱼的比例为0.9,白砂糖为0.4%,花椒为8%,食用盐为2%,小米椒为5%。通过GC-MS对麻辣金枪鱼肉酱进行香气成分分析,鉴定出60种香气成分,包含醇类、醛类、酸类、酯类、酚类、酮类等。该工艺制备的金枪鱼肉酱具有浓郁的辣椒和花椒香气,麻辣咸香,风味十足,产品整体呈现出鲜艳的辣椒红色,能较好地满足嗜辣者的口感和营养需求。
Abstract:
Minced tuna minced meat is used as the main raw material, the ingredients are added, and the spicy tuna meat sauce is prepared by roasting, seasoning, frying, filling, and sterilizing. Through single-factor experiments, orthogonal experiments, and verification experiments, the optimal recipe and process conditions for the spicy-flavored tuna meat sauce were determined as follows: Roasting time is 16min, frying time is 25s, the ratio of oil to fish is 0.9, white sugar is 0.4%, pepper is 8%, edible salt is 2%, millet pepper is 5%. There are 60 kinds of aroma components in spicy tuna sauce by GC-MS, including alcohols, aldehydes, acids, esters, phenols, ketones and other aromatic substances. The tuna meat sauce prepared by this process has a strong aroma of pepper and peppercorns, which has a spicy and salty aroma and a full flavor. The product as a whole shows a bright red color, which can better satisfy the taste and nutritional needs of those who like spicy food.
更新日期/Last Update: 2021-04-09