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改良傳統沙魚煙製品之可行性研究

  • 出版日期:84-06-01
  • 標題title(英):
    Improving the Quality of Traditional Smoked Shark Products
  • 作者:王文亮, 黃珮芬, 劉淑真, 陳坤上, 陳聰松
  • 作者auther(英):Wang, W. L., P. F. Huang, S. C. Liu, K. S. Chen an
  • 卷別:3
  • 期別:1
  • 頁碼:53-64

本試驗之目的為將本土傳統「沙魚煙」燻製品製程予以修正,使其製品能在超級市場販售。以冷凍灰鯖鮫 Isurus oxyrinchus Rafinesque 之幼鯊帶皮肉片及冷凍水鯊 Lamna ditropis 帶皮尾肉片為原料,使用砂糖為燻材。
各加工步驟之最適條件分別如下:以90~95℃加熱40秒脫除盾鱗,效果較好;水煮及蒸煮,以達肉片中心溫度60~65℃ 為佳;蒸煮後需冷卻至5~10℃,其煙燻後色澤較均勻;煙燻後冷卻至5~10℃,其彈性較佳。糖燻時間之長短,依魚種、大小及數量而定,但以 80~100秒較好。浸漬條件以0.8~1.0 ppt之燻精浸漬3~3.5小時,味道最適合。製成率水鯊尾肉片為56~71 %,灰鯖鮫幼鯊 (含脊骨) 為50~57 %。

摘要abstract(英)


The purpose of this study is to standardize the process of traditional smoked shark fillet to improve the quality in order to let the product suitable for the supermarket. The frozen semi-dressed juvenile Japanese gray shark Isurus oxyrinchus Rafinesque, including spine bone, and the tail fillet of matured jelly-meat shark Lamna ditropis were used as raw material. Can sugar was used as smoking material in the experiment.
There was an optimum condition for every processing step. Desiccating was conducted under 45 蚓 water immediately after raw material was soaking in 90~95 蚓 water for 40 sec. Temperature of internal fillet should reach 60~65 蚓 during steaming or cooking process to get the better elasticity of meat. Before smoking of meat, cooked fillet had to be cool and kept at the temperature between 5~10 蚓. The suitable smoking period was about 80~100 sec, depending on species, size, and volume of fillets. Finally, the proper flavor was obtained after immersion the fillets in 0.8~1.0 ppt of smoking liquid at 5 蚓 for 3~3.5 hours. The yields of processed fillets, depending on the species and raw material as well as cooking condition, were 56~71 % for Lamna ditropis tail fillet and 50~57 % for semi-dressed juvenile Isurus oxyrinchus Rafinesque, respectively.