汉堡蔬菜鱼肉饼的研制

Development of hamburger vegetable and fish cutlet

以鱿鱼、鳕鱼、胡萝卜和西芹为主要原料,研究了汉堡蔬菜鱼肉饼的工艺和配方。对鱼糜与鱼肉添加比例、蔬菜添加量以及淀粉和大豆蛋白添加量等影响因素进行研究,通过正交实验确定主要原料的最佳配方为:鱼糜与鱼肉添加比例6∶4,以鱼肉添加总量为基数,大豆蛋白添加量5%、淀粉添加量3%、蔬菜添加量7%。按上述方法制得的汉堡蔬菜鱼肉饼,颜色美观,状态均匀,营养丰富,味道甚佳。

Using squid, cod, carrot and celery as main raw materials, the craft and formula for producing hamburger vegetable fish cutlet was studied. Some influencing factors,such as the adding proportion of smashed fish and flesh of fish, the quantity of vegetable, the quantity of starch and bean albumen, and defined the best formula by orthogonal experiment.the proportion of smashed fish and flesh of fish was 6：4, the quantity of bean albumen was 5% ,starch 3% ,vegetable 7%. The produced hamburger vegetable fish cutlet according to above method had nice color, well-distributed state, rich nutrition and delicious taste.