De-ocloring of Soft Bottling of Fragrant Silver Carp Fishes

Abstract

Abstract: With silver carp fish as the raw material, the single factor experiment was combined with orthogonal tests to studymanufacturing of soft can of fragrant silver carp fishes. It was found that 1% sodium chloride showed the best oder removal for60 minutes. The Optimun factors were: deep frying 2～3 minutes under the 170～180℃.Furthermore, to soak in different timefor the flavor, the optimum effect was soaking in 2 minutes. For germs sterilization the formula for the germicidal conditions 20′-30′-20′/121.2℃ were obtained. The product could be kept for a long time, above 12 months.

Key words: silver carp fish, process, orthogonal tests

LIU Tie-Ling, LI Guo-Ju. De-ocloring of Soft Bottling of Fragrant Silver Carp Fishes[J]. FOOD SCIENCE, 2004, 25(5): 203-205.

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De-ocloring of Soft Bottling of Fragrant Silver Carp Fishes

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