摘要
本文以冷冻鱼糜为原料,按照不同配方制作鱼糕和蔬菜鱼丸,利用评分法对制品质量进行感官评价。为确定合理的配方和加工方法,采用正交试验对加工工艺进行优化。结果表明:鱼糜(含调味料) 40%、蛋清20%、淀粉10%、水30%、加热时间20min条件下制作的鱼糕评分最高;蔬菜鱼丸制作的最佳配方为:鱼糜(含调味料) 84%、淀粉5%、胡萝卜泥5%、蛋清5%、海带泥1%。
In this paper,frozen surimi was used as raw material,fish cake and vegetable fish balls were prepared according to different formulations,and the sensory evaluation of the product quality was carried out by means of scoring test.In order to determine reasonable formulation and processing method,orthogonal experiment was used to optimize the processing technology.The results showed that fish cake made with 40% surimi （ including seasoning ）,20% egg white,10% starch,30% water and 20 min heating time scored the highest.The best formula of vegetable fish balls is：surimi （containing seasoning） 84%,starch 5%,carrot puree 5%,egg white 5% and kelp puree 1%.
作者
曲映红
王锋
施文正
Qu Yinghong;Wang Feng;Shi Wenzheng(Shanghai Ocean University,Shanghai Engineering Research Center of Aquatic-Product Processing ＆ Preservation,Shanghai 201306,China)
出处
《山东化工》
CAS
2018年第22期122-124,共3页
Shandong Chemical Industry
关键词
鱼糜制品
配方
感官评定
鱼糕
鱼丸
surimi products
formula
sensory evaluation
fish cake
fish ball
作者简介
曲映红（1969-）,女,副教授,研究方向：食品科学与工程;;通信作者：施文正（1975-）,教授,研究方向：食品科学与工程
