| 摘要: |
| 以冷冻带鱼为原料，研究了漂洗工序、擂溃时间以及食盐和淀粉添加量对带鱼香肠质量的影响。结果表明，经漂洗后的带鱼香肠，颜色和气味比不漂洗的好，其最佳漂洗条件为：用3～7 ℃水漂洗8 min，静置5 min，重复3次；擂溃时间以25 min为宜，食盐添加量为25 g/kg，淀粉添加量为100 g/kg；杀菌条件为：香肠放入凉水中小火加热至水温40 ℃，维持50 min，再加热到80～90 ℃，维持40 min即可。 |
| 关键词: 带鱼香肠 漂洗 擂溃 |
| DOI： |
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| Study on the processing technology of ribbonfish sausages |
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| Abstract: |
| With frozen ribbonfish as the raw material,this experiment studied the effect of the rinsing technology,stirring time and the addition quantity of salt and starch on the quality of ribbonfish sausage.Results showed the rinsed ribbonfish sausage had better color and odour,the best rinsing condition was 8 minutes' rinsing in water of 3-7 ℃,then put in the water 5 minutes,which should be repeated three times.The stirring time was 25 minutes,salt addition 25 g/kg,starch addition 100 g/kg.To achieve sterilization,the sausage was put in cool water,heated to 40 ℃,and kept for 50 minutes,then heated it to 80-90 ℃ and kept for 40 minutes. |
| Key words: ribbonfish sausage rinse stir |
