茄汁罗非鱼软包装罐头加工技术研究

Studies of the processing technology of soft package tomato sauce tilapia can

摘要: 主要探讨茄汁罗非鱼软包装罐头的加工技术，着重就茄汁罗非鱼腌制、油炸条件、调味配方的筛选和杀菌条件进行研究。试验结果表明：茄汁罗非鱼的最佳腌制方法为干法腌制，盐用量为5.5%，腌渍时间为5~6 h；最适油炸条件为180~200℃时，油炸3~5 min。通过多因素实验筛选确定调味茄汁的最佳配方［每100 mL水中添加量(g)计］为：蕃茄汁85.0、白糖9.0、白醋1.0、胡椒粉0.4、味精0.4、黄酒8.0、香料水8.0 g，杀菌公式为10 min-30 min-15 min/118℃。

Abstract: Small tilapias were selected to develop the processing technology of soft package tomato sauce tilapia can. The conditions of curing and frying, formula screening and sterilizing were studied emphatically. The optimum method had been chosen: dry curing with 5.5% salt to fish followed by frying 180~200℃ for 3~5 min. The best formula (to 100 mL water) were tomato sauce 85 g,white sugar 9.0 g,white vinegar 1.0 g, pepper powder 0.4 g, monosodium glutamate 0.4 g, yellow wine 8.0 g, spice water 8.0 g. Sterilizing formula was 10 min-30 min-15 min/118℃.