CAJ | 학술논문

研究了鱼籽脱腥工艺和鱼籽调理食品的加工工艺。实验结果表明,选用臭氧水起始浓度1.8mg/L,pH值8.0,在水温0℃下处理18min,可以达到较好的脱腥效果,最终制成的鱼籽制品是一种腥味低、体表完整紧实、嚢衣少、风味独特、高营养价值的优质调理食品。
연구료어자탈성공예화어자조리식품적가공공예。실험결과표명,선용취양수기시농도1.8mg/L,pH치8.0,재수온0℃하처리18min,가이체도교호적탈성효과,최종제성적어자제품시일충성미저、체표완정긴실、낭의소、풍미독특、고영양개치적우질조리식품。
Technology of deodorization of fish roe and processing of fish roe prepared food were studied.The result of experiment showed the optimal techniques obtained were initial concentration of ozone water 1.8 mg/L,pH value 8.0,temperature 0 ℃ and enzymatic hydrolysis time 18 min.The final products made of fish roe were high-quality prepared foods with low deodorization,full and tight surface,less membranes,unique flavor and high nutritional value.