中国食品学报2012，Vol.12Issue(5)：41-48,8.
液熏法生产熏鳗的工艺研究
Study on Process of Liquid-Smoked Eel (Anguilla Anguilla)
摘要
Abstract
Aiming to set up process for the production of smoked eel and control the fat overflow and oxidation, and spoilage caused by high temperature and long time treatment during the smoking processing, eels were treated by liquid smoking technique, which was expected to eliminate the fat overflow and the microbial growth by controlling the roasting temperature. The liquid smoke composition, immersing and roasting condition was optimized, and the stability of the proposal technology and the sanity of the smoked eel(Anguilla anguiUa) products were evaluated. The results revealed the optimal parameters were salt concentration 6% , smoke liquid concentration 8%, immersing time 5h, and roasting temperature 85 ℃. The result showed that the process could be used to control the fat overflow, oxidative and the growth of microbial. The relative standard deviation was less than 6%, and the products showed good safety after 6 month's storage under frozen condition. The present work provides a possible approach to produce smoked eel products.关键词
鳗鱼/液熏/浸渍/盐度/烘烤Key words
AnguiUa anguilla/ liquid smoking/ immersing/ salt concentration/ roasting引用本文复制引用
陈申如,倪辉,张其标,杨远帆,郝更新..液熏法生产熏鳗的工艺研究[J].中国食品学报,2012,12(5):41-48,8.基金项目
福建省农业科技重点项目(2009N0043) （2009N0043）
