调味带鱼软罐头常压杀菌工艺研究

本文对调味带鱼软罐头常压杀菌工艺进行了较系统的探讨,并对其影响产品质量的关键工艺参数进行了研究。实验表明:带鱼块经油炸后,在pH为4.2、盐度为2%、糖度为16%的调味液中调味,接着在60℃～65℃的条件下烘干脱水至鱼块含水量为40%～42%,然后抽真空封口,并于100℃的水中杀菌40～45分钟后可达到商业无菌并长期保存的目的。

Atmospheric Sterilizing Technology of Seasoned Hairtail Segments Soft Can

This paper probed into the atmospheric sterilizing technology of seasoned hairtail segments soft can. The results showed that, after fried hairtail segments were dipped into a flavouring liquid with PH4. 2, salinity 2% and sugar degree 16% , dehydrated at 60℃ to 65℃ untill the water - content fall to 40% to 42%, then sealed in vaccum packages and sterilized at 100℃ for 40 to 45 minutes in boiling water, the possibility of extending the shelf life of products and it' s applications to business is available.