In order to improve the flavor and taste of the frozen fish block and facilitate the cooking and processing for families and hotels,the processing technology of the frozen fish block was optimized by orthogonal tests on the basis of single factor test.This paper mainly focuses on the process of fish-removing,modulating and quick-freezing of freshwater fish.The combination of 3％salt,0.6％angelica,0.5％ginger,2％cooking wine has the best effect.The effects of curing temperature,salt addition and compound phosphate addition on the quality of cured products were compared.The results of single factor test and orthogonal tests showed that the optimal curing temperature,salt addition and compound phosphate addition amount were 5℃,3.0％and 0.5％,respectively.On the basis of orthogonal optimization,the effect of transglutaminase(TG)enzyme on the texture of cured fish was studied.The results showed that the texture of cured fish could be improved by 0.3％TG enzyme.In contrast,the quality and texture indexes of the prepared fish blocks quick-frozen at-80 ℃ were obviously better than those of the slow-frozen products.
silver carpcompound phosphatequick-freezeprocess optimizationorthogonal test
万方数据
维普
