即食型麻辣风味烤鲟鱼片腌制及调味配方的研究

摘要

以鲟鱼片的感官品质为指标，对麻辣风味烤鲟鱼片的腌制配方和调味配方进行优化。结果得出最佳腌制配方：以水100g计，蔗糖5g、食盐1g、麻辣粉1g、酱油4g、味精0.05g、黄酒2g、生姜2g；最佳调味配方：以糖浆100g计，食盐1g、酱油2g、豆豉2g、黄酒1g、味精0.05g。%Pickling and seasoning recipes of hot baked sturgeon fillets are optimized through evaluating the sensory quality indicators.The results show that the best pickling recipes are:100 g water as a unit,sucrose 5 g,salt 1 g,spicy powder 1 g,soy sauce 4 g,monosodium glutamate 0.05 g,rice wine 2 g and ginger 2 g;the best seasoning recipes are:100 g syrup as a unit,salt 1 g,soy sauce 2 g,rice wine 1 g,fermented black bean 2 g,monosodium glutamate 0.05 g.