罗非鱼复水鱼丸加工工艺研究

Processing Technology of Tilapia Rehydration Fish

研究以罗非鱼为原料加工新型复水鱼丸的加工工艺。通过实验获得复水鱼丸的理想配方为:罗非鱼鱼肉和淀粉的质量比为10∶1,食盐的用量为鱼肉质量的2.4%,添加面筋蛋白占鱼肉质量的2%,鸡蛋清、白糖、清水、黄酒、米醋、味精各占鱼肉质量的10%、3%、8%、1%、1%和0.3%,其余香辛料和调味品适量;通过单因素和正交试验,优化出复水鱼丸的最佳油炸条件为:油炸温度130℃,油炸4 min,油料比2∶1。鱼丸在90℃下复水15 min品质最佳,复水后产品色泽金黄,味道鲜美,香气浓郁,无油腻感,是一种既营养又方便的新型食品,可直接食用也可用作方便食品的配料。

This article studied the processing technology of rehydration fish taking the tilapia as raw materials. The ideal ingredient for producing rehydration fish was like this:the mass ratio between tilapia fish and starch was 10∶1, the amount of salt accounted for 2.4%of the fish. The amount of added gluten protein accounted for 2%of the fish .Besides, the amount of egg white, sugar, water, rice wine, vinegar, monosodium glutamate respectively accounted for 10%,3%,8%1%,1%and 0.3%of the fish, and the other spices&condiments were required to be appropriate. The perfect fried condition for optimizing rehydration fish by the single factor and orthogonal experiments was as follows:the fried temperature was 130℃, and last for 4 min and the ratio between oil and material was 2∶1. The rehydration fish was perfectly expected to be under 90℃for 15 min, which made it golden in color and delicious in taste and fragrant but not greasy. Therefore, it was not only nutritious but convenient new food which could be eaten directly or used as a kind of ingredient for convenient food.