The Development of Roasting Fish Products by Diversified Processing Technology

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Project title

Code/計畫編號

102農科-3.1.4-漁-F1(3)

Translated Name/計畫中文名

燒烤魚類的多元化加工技術開發

Project Coordinator/計畫主持人

Deng-Fwu Hwang

Funding Organization/主管機關

Council of Agriculture,Executive Yuan

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=2920055

Year

2013

Start date/計畫起

01-03-2013

Expected Completion/計畫迄

01-12-2013

Bugetid/研究經費

719千元

ResearchField/研究領域

食品科技(農)

鯽魚 (Carassius auratus) 和虱目魚 (Chanos chanos)，兩者皆適應力強而成為臺灣之重要養殖魚類。虱目魚之年產量約4-6萬公噸，年產值約20至25億新台幣。同時，經過加工後不僅可以提升魚體本身之價值並可讓民眾有更多食用的選擇。隨著技術的進步，傳統的馬口鐵罐頭漸漸被其他材質所取代。其中，殺菌軟袋具有熱穿透率高、殺菌時間較短、節省能源、品質較佳和攜帶方便等優點而被大量應用及開發。因此本計畫開發蔥烤鯽魚 (braised carp with spring onion)及燒烤虱目魚 (salt burns the milkfish slice) 之殺菌軟袋，提高鯽魚及虱目魚之附加經濟價值，改善目前鯽魚及虱目魚之加工模式，提高鯽魚及虱目魚市場競爭力及需求量，同時增加市面上商品之多樣化，進而增加養殖戶之收益。本研究，建立蔥烤鯽魚殺菌軟袋產品之最佳處理流程為先浸泡食用醋 6 小時，接著以 140oC 油炸 15 min後，加入爆香蔥段，再以滷汁 (1 L：20 mL 米酒、120 mL 醬油、60 g 冰糖、80 mL 白醋及加水至 1 L) 滷製 4 hr 後，放涼後裝袋，並以真空封口，續以7 min 升溫至121oC → 121oC，10 min → 16 min 冷卻；鹽烤虱目魚殺菌軟袋產品之最佳處理流程為以 15% 鹽水 (含10% 米酒及 20 g 生薑) 浸泡10 min 後，以預熱至 210oC 之烘培烤箱烘烤 30 min放涼後裝袋，並以真空封口，續以7 min 升溫至121oC → 121oC，18.5 min → 16 min 冷卻。另一方面，完成最佳殺菌軟袋成品之一般成分分析、保溫試驗、好氣性總生菌數及 TBARS的測定。最終完成蔥烤鯽魚及燒烤虱目魚之殺菌軟袋產品。 Golden carp (Carassius auratus) and milkfish (Chanos chanos) are adaptable and become the important farm fish in Taiwan. Tainan City of Taiwan is the most important yield of farmed milkfish, and the milkfish production has about 4-6 million tons annually by which cost about 20 to 25 billion NT dollars. Meanwhile, the value of fishes can be enhanced after processing and the product was provided more choices for consumers. Retort-pouched products have many advantages for application and development, such as high rate of heat penetration, shorter sterilization, energy savings, better quality and easy to carry. In this project, the retort-pouched products of golden carp and milkfish have been developed for improving the additional economic value of golden carp and milkfish, increasing the diversification of commodities on the market, and also improving the income of farmers in the future. In this study, the protocol of retort-pouched products of braised carp with spring onion was established, that processing included soaking in vinegar for 6 hr, deep-frying at 140oC for 15 min, and then marinade (containing 20 mL rice wine, 120 mL soy sauce, 60 g rock candy, 80 mL of white vinegar and adding water to 1 L) with spring onion for 4 hr. After the vacuum packaging, the carp product was sterilized by following procedure (heating to 121oC within 7 min→ sterilization at 121oC for 10 min →cooling to room temperature within 16 min). On the other hand, the salt burnt milkfish slice was processed with soaking in 15% saline (containing 10% rice wine and 20 g of ginger slices in 1L water) for 10 min, and then roasting at 210oC for 30 min. After the vacuum packaging, the milkfish product was sterilized by following procedure (heating to 121oC within 7 min→ sterilization at 121oC for 18.5 min →cooling to room temperature within 16 min). The moisture, crude protein, crude fat, ash, carbohydrate, incubation test, total aerobic plate counts and thiobarbituric acid reactive substances (TBARS) determination in best retort-pouched products of golden carp and milkfish were undertaken. Ultimately, the best retort-pouched products of golden carp and milkfish were produced

Keyword(s)

殺菌軟袋食品
鯽魚
虱目魚
Retort-pouched food
Golden carp
Milkfish

DSpace CRIS

The Development of Roasting Fish Products by Diversified Processing Technology

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