Nghiên cứu xác định thời gian hấp, nhiệt độ và thời gian xông khói trong chế biến xúc xích cá đù xông khói

Abstract

Ben Tre province is known for developed fishing industry. According to the data from import and export sources, the total output of Ben Tre's fishing is about 270,000 tons/year, of which trash fish is about: 120,000 tons/year and croaker output is about 5,000 tons/year. Although croaker has a large output, people and researchers have not paid much attention to researching and processing croaker into refined products.Therefore, "Research on processing technology of some products from croaker in Ben Tre province" was carried out with the goal of processing croaker into added products to expand output, increase the value of exploited products, thereby helping fishermen staying at sea. "Research on processing smoked croaker sausage" was conducted. Following previous articles and within the scope of this article, we only publish the research part to determine some technological factors in the processing of smoked croaker sausage from croaker exploited in Ben Tre: steaming duration, temperature and smoking duration. Our research results have determined some suitable parameters for the production process of smoked croaker sausage: the suitable duration for steaming to create croaker sausage at 80⁰C is 20 minutes; the suitable temperature for smoking to create smoked croaker sausage is 80⁰C and the suitable smoking duration is 1 hour.

Keywords: steaming duration, smoking temperature, smoking duration, smoked croaker sausage.