Volume 2 Issue 6
Dec.  2006
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HAO Shu-xian, SHI Hong, LI Lai-hao, YANG Xian-qing, CEN Jian-wei, DIAO Shi-qiang, ZHOU Wan-jun. Studies of the processing technology of soft package tomato sauce tilapia can[J]. South China Fisheries Science, 2006, 2(6): 49-54.
Citation: HAO Shu-xian, SHI Hong, LI Lai-hao, YANG Xian-qing, CEN Jian-wei, DIAO Shi-qiang, ZHOU Wan-jun. Studies of the processing technology of soft package tomato sauce tilapia can[J]. South China Fisheries Science, 2006, 2(6): 49-54.
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Studies of the processing technology of soft package tomato sauce tilapia can

  • South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

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  • Received Date: July 12, 2006
  • Revised Date: September 04, 2006
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  • 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 3~5min.The best formula(to 100 mL water)were tomato sauce 85 g, white sugar 9.0g, white vinegar 1.0g, pepper powder 0.4g, monosodium glutamate 0.4g, yellow wine 8.0g, spice water 8.0g.Sterili- zing formula was 10 min-30 min-15 min/118℃。

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    • References (9)
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