烹饪中鱼肉茸胶制品的优化调配工艺研究

Research into the Optimized Cooking Process of Mashed Fish Gelatin

鱼肉茸胶制品在烹饪中的应用较广泛,对烹饪中常用的鱼肉茸胶制品的调配工艺进行优化研究具有现实的意义。以苏式鱼圆为例,对其调配的主要原料进行配比实验,通过对成品色泽、口味、形态、弹性的感官综合评价结果分析,找出鱼圆配比的优化参数,并运用回归分析建立鱼圆调配的数学模型,同时也为相关研究提供可资参考的数据和方法。

The realistic meaning can be found in the study of the optimized cooking process of mashed fish gelatin which is readily available in culinary practices. With the experiment put on Su - style fish ball in ingredient proportion, sensory evaluation of the final product in color, taste, shape and springiness, the optimized parameters are achieved, which is followed by a regression analysis set for the building of a mathematical mod- el. Methods and statistics collected may be referred to in relevant studies.