2014, Volume 16, Issue 9
Strategic Study of CAE >> 2014, Volume 16, Issue 9
Optimization technology of spices-smoked Scophthalmus maximus
1. Yellow Sea Fisheries Research Institute，Chinese Academy of Fishery Sciences，Qingdao，Shandong 266071，China；
2. Shandong Meijia Group Company Limited，Rizhao，Shandong 276815，China
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Abstract
Scophthalmus maximus was a kind of dietary supplement and ideal healthy and beauty product. The cold-smoked processing technology of Scophthalmus maximus was studied, and the results showed that the product in best taste had a better colour, thicker odour, more compact tissue, less 3,4-Benzo(a)pyrene and Clostridum botulinum in the condition of smoking time of 7d, salt content of 10%, pickling time of 18h and spices content of 1.0%. The smoking, worthy of promotion, was a complex processing and storing method at the same time of heating, smoking and drying to raise its flavour and added value.
Keywords
References
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