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本文以北太平洋的柔鱼为原料研究柔鱼胴体肌肉在沸水蒸煮过程中的热收缩、重量、水分及总氮的变化。通过研究发现：柔鱼胴体的纵向收缩大于横向收缩，体积、重量、水分均在4分钟时达到最大值，之后趋于稳定，而总氮损耗随蒸煮时间的延长而增大。因此为防止蒸煮过程中肌肉组织过分脱水、变硬、营养成分的过分流失，蒸煮过程应控制在3分钟内完成，以实现合理的工艺条件。
In this paper, the changes of heat contraction, weight, water content and total nitrogen of squid carp muscle in boiling water were studied using squidfish in the North Pacific Ocean. The results showed that the longitudinal shrinkage of Ommastrephedra carcass was larger than that of transverse constriction. The volume, weight and water reached the maximum at 4 minutes and then stabilized. The total nitrogen loss increased with the cooking time. Therefore, in order to prevent excessive dehydration and hardening of muscle tissue during cooking, excessive loss of nutrients should be controlled within 3 minutes in order to achieve reasonable process conditions.