芦荟鱼肉馅烧麦制作工艺的研究

Study on the processing technology of aloe fish meat steamed dumplings

对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,试验结果表明:以6∶4的比例把破碎粗质鱼肉与鱼肉糜混合、放置后,添加鱼肉切碎物料12%的芦荟、15%的鱼肉糜,可制得具有芦荟清淡爽口香味、没有鱼腥味、味美可口、兼具芦荟和鱼肉营养保健功能的芦荟鱼肉馅烧麦。

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 steamed dumplings.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 15% of the chopped materials＇ quality.The end product has a light refreshing scent of aloe and has no fish smell,it is delicious and nutrient and can build our haslth certainly.