芦荟鱼肉汉堡肉饼的工艺研究

The Technology of Aloe Fish Hamburger Patty

将芦荟凝胶按一定比例添加到放置后的鱼肉和鱼肉糜混合物料中,单因素和正交试验结果表明:破碎粗质鱼肉与鱼肉糜的比例为6∶4,放置后,添加鱼肉切碎物料12%的芦荟、25%的鱼肉糜,制得的汉堡肉饼具有芦荟清淡爽口香味,没有鱼腥味,且具有猪肉、牛肉、鸡肉汉堡制品风味,是理想的营养保健型食品。

Aloe and fish was taken as raw material, on the basis of single-factor test, we use the orthogonal test to optimize the processing conditions of aloe fish meat shao mai. The result indicated that the aloe＇s recruitment was the mixed ratio of crushing rough quality of the fish and fish mince was 6 ： 4, 12% of the chopped materials＇ quality, the fish hash＇s recruitment was 25% of the chopped materials＇ quality. The end product has a light refreshing scent of aloe and has no fish smell, and has the hamburg product flavor of the pork, the beef, the chicken. The product is an ideal nutrition health care food.