价值工程
價值工程
개치공정
VALUE ENGINEERING
2015年
13期
199-204
,共6页
腌酸鱼%工艺%营养研究
醃痠魚%工藝%營養研究
업산어%공예%영양연구
pickle sour fish%technology%nutrition research
腌酸鱼是广西三江侗族自治县传统而著名的食品，其主要以鲤鱼为原料，以糯米等为辅料经加工发酵而成，集酸、甜、辣、麻、咸、鲜为一体，口感细嫩，味道鲜美，香气四溢。但传统的腌制方法时间太长，盐浓度过高，腌制过程缺少现代食品理论指导。本文采用正交试验设计，通过对蛋白质的分解速率及氨基态氮含量的分析，确定20d为最合理的快速熟成期。并研究了姜蒜、酒糟、食盐和葡萄糖对快速腌制酸鱼的影响，结果表明：姜蒜、酒糟、食盐和葡萄糖的用量为鱼体用量的2%，150%，4%，2%是制作腌酸鱼的最快组合。
醃痠魚是廣西三江侗族自治縣傳統而著名的食品，其主要以鯉魚為原料，以糯米等為輔料經加工髮酵而成，集痠、甜、辣、痳、鹹、鮮為一體，口感細嫩，味道鮮美，香氣四溢。但傳統的醃製方法時間太長，鹽濃度過高，醃製過程缺少現代食品理論指導。本文採用正交試驗設計，通過對蛋白質的分解速率及氨基態氮含量的分析，確定20d為最閤理的快速熟成期。併研究瞭薑蒜、酒糟、食鹽和葡萄糖對快速醃製痠魚的影響，結果錶明：薑蒜、酒糟、食鹽和葡萄糖的用量為魚體用量的2%，150%，4%，2%是製作醃痠魚的最快組閤。
업산어시엄서삼강동족자치현전통이저명적식품，기주요이리어위원료，이나미등위보료경가공발효이성，집산、첨、랄、마、함、선위일체，구감세눈，미도선미，향기사일。단전통적업제방법시간태장，염농도과고，업제과정결소현대식품이론지도。본문채용정교시험설계，통과대단백질적분해속솔급안기태담함량적분석，학정20d위최합리적쾌속숙성기。병연구료강산、주조、식염화포도당대쾌속업제산어적영향，결과표명：강산、주조、식염화포도당적용량위어체용량적2%，150%，4%，2%시제작업산어적최쾌조합。
Pickle sour fish is the traditional and well-known food in the county of Guangxi Sanjiang Dong Autonomous. The main raw material of it is carp. It is made of the fermentation of glutinous rice and other materials. The tastes of set acid, sweet, hot, rough, salty and fresh as a whole are all in it. The taste of it is delicate, delicious and fragrant. But the time of traditional method is too long and the salt concentration of it is too high, the curing process is lack of the guidance of modern food theory. In this paper, by using orthogonal experimental design, through the analysis of the protein decomposition rate and amino nitrogen content, it is determined that 20d is the most reasonable fast aging period. And study the influence of lees, ginger and garlic, salt and glucose on fast pickle fish. The results show that:the ginger and garlic, lees, salt and glucose dosage of 2%, 150%, 4%, 2%to cure the fish is the fastest combination.
