该文以感官品质为指标,通过正交实验确立了清蒸香鱼的调味配方.以微生物指标、感官品质和质构为指标,研究了漂烫工艺和121℃下的杀菌时间.结果表明,最佳调味配方为:食盐100 g/kg、味精7.5 g/kg、料酒150 mL/kg、白醋25mL/kg;最佳漂烫工艺为:漂烫温度90℃、漂烫时间10 s;杀菌时间为15 min.产品肉质软嫩,具有香鱼独特的香气.

Sensory and texture of Ayu fish were used as indicators in optimizing the seasoning formula by orthogonal experiments.The blanching processing and sterilization time under 121 ℃ were also studied using the indexes of microbiology,sensory and texture.The results showed that the optimal formula was:salt 100 g/kg,monosodium glutamate7.5 g/kg,cooking wine 150 mL/kg,vinegar 25 mL/kg.The optimal blanching process was at 90 ℃ for 10 s and sterilization for 15 min.The products had Ayu fish unique fragrance and tender texture.The study provided a new way for processing of Ayu fish.