11 161-164 接196 工艺技术 4-10 半干蒸煮罗非鱼软罐头加工技术研究.pdf

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.2 半干蒸煮罗非鱼软罐头加工技术研究 1 1 2 2 1 1 周爱梅 ，龚翠，李来 ，杨贤庆，陈永泉，刘春基 （1.华南农业大学食品学院，广东广州 510642 ）(2.中国水产科学研究院南海水产研究所，广东广州 510300 ） 摘要：以小规格罗非鱼为原料，研究蒸煮罗非鱼软罐头的加工工艺，着重研究罗非鱼的蒸煮干燥脱水、调味料配比和 微波杀菌条件。结果表明，蒸煮干燥脱水的最佳条件为蒸煮时间8 min ，经脱水后罗非鱼块的含水量为72.48% ，含盐量为1.40%，得率为91.65% ，品质最好；m(调味料):m( 罗非鱼块)=1:8；采用 微波杀菌时，最佳杀菌条件为480 W下处理3 min ，产品在常温存放90 d ，细菌总数、大肠菌群及致病菌包括副溶血性弧菌、沙门氏菌和肉毒梭菌均未检出。 关键词：罗非鱼；蒸煮干燥；软罐头；加工技术 文章篇号:1673-9078(2010)2-161-164 Study of the Processing Technology of Semi-dry Steaming Soft Packaged Tilapia Can 1 1 2 2 1 1 ZHOU Ai-mei , GONG Cui , LI Lai-hao , YANG Xian-qing , CHEN Yong-quan , LIU Chun-ji (1.College of Food Science, South China Agricultural University, Guangzhou 510640, China) (2.South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China） Abstract: The processing technology of semi-dry steaming soft packaged tilapia can was studied using small tilapias. The conditions of dehydration by steam drying, ratio of flavoring to tilapia fish cake and sterilization were investigated. The results showed that, for steam drying, the optimal drying time and ratio of flavoring to tilapia fish cake were 8 min and 1:8 on weight basis, respectively, under which the moisture content, salt content and yield of tilapia fish cake were 72.48%, 1.40% and 91.65% respectively. The best sterilization condition by microwave was 480 W for 3 min. Under these conditions, no microbes including total bacteria, coliform bacteria and pathogenic