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研究報告

更新日期: 2012-01-04
點閱數: 2,014

虱目魚酥骨處理與量化生產魚酥加工技術之研發

年度 2006
計劃名稱 虱目魚酥骨處理與量化生產魚酥加工技術之研發
中文摘要 虱目魚中骨兩側旁約0.5 cm處為無刺魚背肉,大多用於虱目魚粥等小吃;其餘的背肉刺多,鮮少人單獨食用,目前主要用於虱目魚丸之加工,虱目魚魚酥雖然味道鮮美,但因魚刺問題,去除頗為費時,目前都為家庭加工或購買無刺魚背肉使用,成本頗高。本研究是以高溫及酸濃度的方式,探討使用虱目魚多刺魚背肉取代無刺魚背肉製作虱目魚魚酥之可行性。以100 ℃、105 ℃、110 ℃、120 ℃,酸濃度0%、0.5%、1%、2%,水煮60 min、70 min、80 min、90 min後,製成之魚胚肉與100 ℃未加醋酸水煮30 min後製成之魚胚肉比較。完成酸酥骨的魚胚肉再用於製作魚酥並與傳?方法比軟較品質。
英文摘要 The boneless meat is located at about 0.5 cm wide of the both sides of the vertebra in a milkfish, usually being used in milkfish porridge or other snacks. However, the back portion of milkfish has numerous fishbones, which is seldom eaten directly. This portion is mainly used in making milkfish ball. Although dried milkfish floss is tasty, it costs much to remove the fishbones in home-made production. The other way is to use boneless meat directly. The objective of this research is trying to make use of back portion meat instead of that with fishbones by heating or adding acetic acid. We add 0%, 0.5%, 1.0%, or 2.0% acetic acid to boil the meat in 100 ℃, 105 ℃, 110 ℃, 120 ℃ water for 60, 70, 80, 90 minutes, and then compared with meat heated in 100 ℃ water without acetic acid for 30 minutes. The acidified debone mmilkfish meat will be prepared for shredded fried fmilkish making and be compared quality with traditional shredded fried milkfish.
計畫編號 95農科-10.1.4-漁-F1(4)
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