文档介绍：现代食品科技 Modern Food Science and Technology 2012, ,

烟熏大菱鲆的优化工艺研究

滕瑜 1,刘丛力 1,郭晓华 2,苑德顺 2,王彩理 1
(,山东青岛 266071)(,山东日照 276815)
摘要:大菱鲆是一种名贵的功能和营养食品。本实验研究了大菱鲆的烟熏加工工艺,结果表明:当浸渍液盐糖比例为3:1时味道
最佳;含水量为40% h时,品质最好。烟熏大菱鲆鱼肉不被完全熏熟,营养成分破坏小,安全卫生,能够保持大菱鲆原味精髓。
烟熏的大菱鲆制品丰富了大菱鲆的加工品种,提高了大菱鲆的价值,即可直接以成品出售,也可作为其它加工品的原料。
关键词:烟熏;大菱鲆;加工;腌渍
文章篇号:1673-9078(2012)5-513-516
Optimization of Processing Technology of Smoked Scophthalmus
maximus
TENG Yu1, LIU Cong-li1, GUO Xiao-hua2, YUAN De-shun2, WANG Cai-li1
( Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China)
( Meijia pany Limited, Rizhao 276815, China)
Abstract: Scophthalmus maximus was a kind of rare functional and nutritional food. In this research, the processing technology of
smoked Scophthalmus maximus was investigated and results showed that smoked Scophthalmus maximus with the best taste was achieved
under the following conditions: salt-sugar ratio 3:1, water content 40% and smoking time hours. Smoked Scophthalmus maximus can keep
its original taste. In addition, it was safe with less nutrition damage. The research raised the value of Scophthalmus maximus.
Key words: smoke; Scophthalmus maximus; processing; pickle

进入 21 世纪,我国渔业持续快速发展,水产品产等特点,是一种很有发展前途的食品。
量到 2010 年已超过 5373 万 t,其中鱼类产量为 3132
1