Khảo sát quy trình công nghệ chế biến khô cá lóc tẩm gia vị ăn liền

Abstract

Snake head fish is a traditional speciality which nature favours for Vietnam in general and Mekong delta in particular. The topic “The research processing technology dried snake head fish mixes instant spice” is progressed and produced to diversify snake head products and meet consumers needs. The topic is researched and concentrated in many important ways including:

The survey studies the concentration of salt adding to snake head fish with 3 concentration including 1.5%, 2.5 %, 3.5 % and sugar with 4 concentration including 0%, 1%, 2%, 3 %. As a result, the salt and sugar concentrations with 2. 5 % and 2% have the suitable value.

The survey researches about the temperature to dried fish in the most quality. The research is progressed with three ratios of temperature 70°C, 75°C and 80°C. Consequently, the temperature at 75°C has the suitable value.

The survey about sugar concentration mixed to the dried fish after drying helps the product is harmonious in salt and sugar. The research is progressed with three ratios of sugar at 20%, 25 %, 30%. As a result, the sugar concentration at 25 % has the most suitable value. 

Key word: snake head, dried fish…