王文勇,张英慧,赖长生

• 1:佛山科学技术学院食品科学与工程学院
• 2:佛山市禅城区粮油检测中心

摘要(Abstract)：

为使大量的罗非鱼下脚料带骨鱼排得到最大限度利用,采用单因素结合正交试验的方法对香辣风味罗非鱼下脚料罐头的腌制、油炸、回软、调味、封罐、灭菌、贮存等工序进行研究,得到了罗非鱼下脚料罐头的标准化加工工艺与调味配方。按照此配方加工出的罗非鱼下脚料罐头风味佳、口感好,相关指标符合国家标准。

关键词(KeyWords)： 罗非鱼;下脚料;风味硬罐头;工艺配方;优化

Abstract:

Keywords:

基金项目(Foundation): “广东省联合培养研究生示范基地——佛山市禅城区粮油检测中心”建设项目

作者(Author): 王文勇,张英慧,赖长生

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