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Optimization technology of spices-smoked Scophthalmus maximus
Wang Caili,Yuan Deshun,Sun Aihua,Li Hui,Teng Yu
Strategic Study of CAE 2014, Volume 16, Issue 9, Pages 61-63
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： Cold-smoke Scophthalmus maximus spices pickle
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