大菱鲆是食疗滋补品，也是理想的保健和美容食品。本文研究了大菱鲆的冷熏加工工艺，结果表明：烟熏时间为7 h、盐度为10 %、浸渍时间为18 h、五香粉浓度为1.0 %时，冷熏大菱鲆色泽好、熏香浓郁、组织紧密、苯并（a）芘和肉毒梭菌的含量符合相关标准。烟熏是一种传统的集加热、熏制和干燥共同进行的复杂加工和贮藏方法，可以提高产品的风味和附加值，是值得推广的熏制技术。

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.

1967年出生，男，山东青岛市人，副研究员，研究方向为水产加工技术及产业集成