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《低盐特色风味鳜鱼产品加工工艺探讨（study on processing technology of low salt flavor fish products）》由会员上传分享，免费在线阅读，更多相关内容在教育资源-天天文库。
1、低盐特色风味鳜鱼产品加工工艺探讨（Studyonprocessingtechnologyoflowsaltflavorfishproducts）Abstract:Thispaperintroducestheprocesstechnologyandmainoperationpointsoflowsaltflavorofsinipercachuatsi.Tofishasrawmaterial,theoptimumprocessconditionsoflowsaltfishprocessingtodeterminethecharacteristicsofflavor.T
2、heexperimentalresultsshowedthat,intheprocessofdevelopmentundertheconditionofmandarinfisheslongshelflife,goodcolor,goodtaste,tastedelicious,thenutritionalvalueoffreshfishwithsimilarcharacteristics.Keywords:fish,processingtechnologySinipercachuatsi(Basilewsky)belongtoPerciformes,Serrani
3、dae,mandarinfish,Siniperca,alsoknownasmandarinfish,Aoflowers,flowerseasonfish,crucian.Mandarinfishmeatlessprickly,meattender,agarliclikemeat,andtastedelicious,istraditionallyconsideredasthe"fishshare",sinceancienttimes"theseashuttle,ZhongshiJiangRiver,mandarinfish".MingDynastyphysicia
4、nLiShizhenknownas"themandarinfishisdelicious,capybara"meanssuchasblowfish.Otherwisetheratiooftheskydragonmeat,thatfishflavorindeedextraordinary.Mandarinfishalsohasahighnutritionalvalue,itcontains8kindsofaminoacidsessentialforhumanbody.Mandarinfishevery100gramsofmeatcontaining18.5grams
5、ofprotein,3.5gramsoffat,106thousandcalories,79milligramsofcalcium,phosphorus143mg,iron0.7mg,0.01mgthiamine,riboflavin0.1mg,niacin1.9mg.Atpresent,asoneofthefamousfishfishinthedomesticconsumptionoffreshwaterfishinthemarketdominantpositionstillcannotshakethemarket,highmarketpricestabilit
6、y,isessentialinmostcommoditiesintheaquaculturemarket,isoneoftheessentialcommoditiesmanylargesupermarketfishcounter.Alongwiththesocialconsumptionlevel,consumptionofMandarinhasgraduallyexpanded.Butnowthemarketconsumptionwithfreshfish,theslaughterisrelativelydifficult,butthefishisnoteasy
7、tostore,long-distancetransportationisinconvenient,tosomeextentlimitthemarketshare.Coupledwiththeacceleratedpaceoflifeintoday'ssociety,people'slivingstandards,peopledemandforseafoodisnolongerlimitedtofreshconsumption,butthenewcharacteristicsofdiversification,convenience,nutrition,safet
8、yandi
