CAJ | 학술논문

探讨了鲱鱼软包装罐头的加工技术，研究了鲱鱼调味配方、干燥工艺、油炸条件和杀菌条件，并确定出最佳生产工艺参数。试验结果表明：鲱鱼调味汁的最佳配方为精盐0．3％，味精1．5％，陈皮0．3％，八角0．25％，桂皮0．3％，甘草0．3％，椒粉0．8％。用陈醋将鱼肉pH调节为4．23后，放置于60℃的电热鼓风干燥箱中脱水8h，再于145℃的油锅中油炸60s。沥干油，于紫外灯下灭菌30min，抽真空封口，100℃水中杀菌30min后可达到商业无菌并长期保存。
탐토료비어연포장관두적가공기술，연구료비어조미배방、간조공예、유작조건화살균조건，병학정출최가생산공예삼수。시험결과표명：비어조미즙적최가배방위정염0．3％，미정1．5％，진피0．3％，팔각0．25％，계피0．3％，감초0．3％，초분0．8％。용진작장어육pH조절위4．23후，방치우60℃적전열고풍간조상중탈수8h，재우145℃적유과중유작60s。력간유，우자외등하멸균30min，추진공봉구，100℃수중살균30min후가체도상업무균병장기보존。
The paper probed into the processing technology of soft canned herring, focusing on the recipes ofherring, the drying technology, the conditions of deep-fried and sterilization, therefore the optimal processing parameters were determined. The experimental results indicated that： the best recipes are 0.3% salt, 1.5% monosodium glutamate, 0.3% dried tangerine peel, 0.25% star anise, 0.3% cinnamon, 0.3% licorice, 0.8% pepper powder. First, use vinegar to adjust fish＇s pH to 4.23 and place them into the electric drying oven at 60℃ for 8 hours. Second, fry them at 145℃ for 60 seconds. Third, Drain the oil, and use UV light to sterilize them for 30 minutes, vacuum sealed, then sterilize them at 100℃ for 30 minutes. This can make products be of commercial sterilization and preserved for a long time.