肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2011年
8期
33-36
,共4页
罗非鱼皮%去鳞%风味鱼皮%加工工艺
囉非魚皮%去鱗%風味魚皮%加工工藝
라비어피%거린%풍미어피%가공공예
tilapia skin%de-scale%flavor fish skin%processing technology
探讨含丰富胶原蛋白的带鳞罗非鱼皮通过特殊的加工工艺,加工成即食的风味鱼皮。结果表明,采用1.6g/L碱溶液浸泡45min,用流动自来水清洗至鱼皮成中性,再烫漂8~14s后,放冰水中快速冷却,通过挑选、去鳞、切段、杀菌、调味,称重、冷冻冷藏等工序制作的风味鱼皮,口感爽脆、香辣适中。
探討含豐富膠原蛋白的帶鱗囉非魚皮通過特殊的加工工藝,加工成即食的風味魚皮。結果錶明,採用1.6g/L堿溶液浸泡45min,用流動自來水清洗至魚皮成中性,再燙漂8~14s後,放冰水中快速冷卻,通過挑選、去鱗、切段、殺菌、調味,稱重、冷凍冷藏等工序製作的風味魚皮,口感爽脆、香辣適中。
탐토함봉부효원단백적대린라비어피통과특수적가공공예,가공성즉식적풍미어피。결과표명,채용1.6g/L감용액침포45min,용류동자래수청세지어피성중성,재탕표8~14s후,방빙수중쾌속냉각,통과도선、거린、절단、살균、조미,칭중、냉동랭장등공서제작적풍미어피,구감상취、향랄괄중。
The tilapia skin with scale is rich in collagen protein which can be extracted using the bio-technology,besides,it can be processed into ready-to-eat flavor fish skin by special processing technology.And the result in this study shows that the flavor fish skin tastes brittle,spicy moderate using the special processing technology which is as follows： marinating the fish skin in aqueous alkali（1.6 g/l） for 45 minutes,then cleaning fish skin into neutral with flowing water,and scalding and drifting it for 8 to 14 minutes,then cooling it rapidly by putting it in ice-water.After that,through selecting,de-scale,cutting into sections,sterilizing,seasoning,weighing,cooling and refrigerating procedure and etc,the finished product is developed.
