即食鲱鱼软罐头加工工艺的研究

探讨了鲱鱼软包装罐头的加工技术，研究了鲱鱼调味配方、干燥工艺、油炸条件和杀菌条件，并确定出最佳生产工艺参数。试验结果表明：鲱鱼调味汁的最佳配方为精盐0．3％，味精1．5％，陈皮0．3％，八角0．25％，桂皮0．3％，甘草0．3％，椒粉0．8％。用陈醋将鱼肉pH调节为4．23后，放置于60℃的电热鼓风干燥箱中脱水8h，再于145℃的油锅中油炸60s。沥干油，于紫外灯下灭菌30min，抽真空封口，100℃水中杀菌30min后可达到商业无菌并长期保存。

Study on Processing Technology of Soft Canned Herring

The paper probed into the processing technology of soft canned herring, focusing on the recipes ofherring, the drying technology, the conditions of deep-fried and sterilization, therefore the optimal processing parameters were determined. The experimental results indicated that： the best recipes are 0.3% salt, 1.5% monosodium glutamate, 0.3% dried tangerine peel, 0.25% star anise, 0.3% cinnamon, 0.3% licorice, 0.8% pepper powder. First, use vinegar to adjust fish＇s pH to 4.23 and place them into the electric drying oven at 60℃ for 8 hours. Second, fry them at 145℃ for 60 seconds. Third, Drain the oil, and use UV light to sterilize them for 30 minutes, vacuum sealed, then sterilize them at 100℃ for 30 minutes. This can make products be of commercial sterilization and preserved for a long time.