Optimization of Processing Technology of Smoked Scophthalmus maximus
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Abstract:
Scophthalmus maximus was a kind of rare functional and nutritional food. In this research, the processing technology of smoked Scophthalmus maximus was investigated and results showed that smoked Scophthalmus maximus with the best taste was achieved under the following conditions: salt-sugar ratio 3:1, water content 40% and smoking time 3.0 hours. Smoked Scophthalmus maximus can keep its original taste. In addition, it was safe with less nutrition damage. The research raised the value of Scophthalmus maximus.
