-麻辣小公鱼休闲食品的研制分析报告.doc

麻辣小公鱼休闲食品的研制 刘* 摘要：本文对麻辣味小公鱼休闲食品的整个制作工艺进行了研究。探讨了小公鱼干的脱腥工艺、油炸条件、卤制条件、灭菌条件对产品香气、形态、口感的影响。同时，通过正交试验确定麻辣味的最佳配方。结果表明：脱腥液配方为料酒8%，姜4%，五香粉1%。在常温下，原料与水的比例为1:4，浸泡12h；油炸条件：170℃,2min；卤制条件：在预制的卤料中小火卤制10min；灭菌条件：121℃,15min；最佳调味料配方：辣椒粉2.0g，花椒粉0.8g，孜然粉0.4g,白胡椒粉0.4g。以上述工艺加工生产的麻辣小公鱼休闲食品的外形、口感较好，麻辣十足，其市场前景广阔。不仅满足现代人对休闲食品绿色、方便、个性化的需求，也对我国小公鱼精深加工的发展方向具有一定借鉴意义。 关键词：麻辣；小公鱼；加工工艺；休闲食品 Production Technology of leisure food with Spicy-hot Flavor Stolephorus Liu Abstract:In this paper, the production technology of spicy flavor small fish snack food were studied. Discussion on the stolephorus deodorization process,fried, stewed conditions, conditions of sterilization conditions on the product aroma, taste, shape. At the same time, the best formula spicy flavor is determined by orthogonal test.The results showed that the recipe: the deodorization liquid formula for cooking wine 8%, ginger 4%, five spice powder 1%。At room temperature, raw material and water ratio of 1:4, for 12h; frying conditions: 170 ℃, 2min; conditions of bittern: in prefabricated halogen material small fire stewed 10min; sterilization conditions: 121 ℃, 15min; the best seasoning recipe: 2.0 g of the chili powder, pepper powder 0.8g, cumin powder 0.4g, 0.4g of white pepper.. The processing technology to produce spicy male fish snack food appearance, taste good, spicy and full, the market prospect is broad. Not only to meet the needs of modern people for leisure food green, convenient, personalized, but also the direction of development of deep processing of our country small fish has certain reference significance. Keywords:spicy-hot；Stolephorus；processing technic；leisure food 前言 小公鱼（别名大白公、公鱼、尧鱼）属鳀科，为近海小型海鱼类，广泛分布于印度洋和太平洋。我国沿海均产，但以南海产量较多。而且常年均有生产。小公鱼体长而侧扁，一般体长6-8cm，体重15-50克。体侧有一条银白色纵带，为主要特点。小公鱼在渔业生产有一定经济价值。因其体型小，不宜长途运输，除在当地鲜销外多以加工晒成干再运销各地【1】。人们对小公鱼了解甚少，在沿海一带的居民，通常是将干制小公鱼煎炸食之，酥脆醇香，经济实惠。虽然食用方法简单，但口味单调。在小公鱼产量剧增同时，国内的加工业几乎为空白。然而，在现有对小鱼仔生产的食品企业多以小作坊为主，定位不明确，难以形成规模标准化生产，同时还存在食品安全的隐患，其面临着极大的产业风险。 调味鱼干、鱼片等休闲食品营养丰富，风味独特，老少皆宜，