摘要
以新鲜的淡水鱼为原料制作基础鱼糕,采用正交试验法,得出基础鱼糕制作的最佳工艺条件为鱼糜35%、鸡蛋清20%、淀粉10%、水35%,在80℃缓慢加热20min。在基础鱼糕中添加各种辅料形成特色风味鱼糕制品,使这类产品具有良好的风味、色泽和口感。
Fish-cake is made of freshwater fish. Orthogonal design is adopted to research the suitable technology parameters, and the result shows that the products can get good sensory evaluation when the ratio of fish, egg white, starch and water is 35%, 20%, 10% and 35%, and should be steamed slowly for 20 minutes at 80℃. Different kinds of co-materials are added to these kinds of fish-cake, and have desirable flavor, color and luster, and taste delicious.
出处
《食品科技》
CAS
北大核心
2006年第12期91-94,共4页
Food Science and Technology
关键词
鱼糕
制作工艺
风味
fish-cake
processing technology
flavor
