Science and Technology of Food Industry

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Study on processing technology of tomato sauce seasoning crucian carp[J]. Science and Technology of Food Industry, 2013, (03): 274-276. DOI: 10.13386/j.issn1002-0306.2013.03.048
Citation: Study on processing technology of tomato sauce seasoning crucian carp[J]. Science and Technology of Food Industry, 2013, (03): 274-276. DOI: 10.13386/j.issn1002-0306.2013.03.048
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Study on processing technology of tomato sauce seasoning crucian carp

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    • Abstract
  • The processing technology and storage characteristics of crucian carp flavored with ketchup were studied.The pickled carp was fired for 2min at 180℃, flavored with self-made ketchup ( 10% , w /w) .Drying in oven for 100min at 60℃, the carp was vacuum packaged after cooling, then sterilized at 95℃ for 10min.It indicated that all indexes of the carp were in line with GB10144-2005 after tested, and it had special flavor, good chewiness and edible convenience.The microbiological index, peroxide value and nitrite content of the sample complied with the requirements of GB10144-2005 after storage at 20℃ and 5℃ for 30d.
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