香菇保健鱼丸的加工工艺研究

Study on processing technique of health-care mushroom fish-ball

研究了鲜香菇的添加量、猪肥肉添加量、马铃薯淀粉添加量、斩拌时间对香菇保健鱼丸的凝胶强度和感官品质的影响,并对其理化和微生物指标进行了检测,结果表明:鲜香菇添加量为9%,猪肥肉为5%,马铃薯淀粉为10%,盐斩时间为18m in时香菇保健鱼丸的凝胶强度和感官品质最佳。各项指标检测结果表明,香菇保健鱼丸是一种营养丰富、安全的食品。

This passage focused on the effect of addition of fresh mushrooms,fat pork,potato starch,and time of chopping and stirring on the gelation strength and sensory quality of health-care mushroom fish-ball.The physical,chemical and microbiological indicators were tested and results showed as follows： the optimum addition was 9% of mushroom,5% of fat pork,10% of potato starch,and the optimum time of chopping and stirring was 18 min,under these conditions the gelation strength and sensory quality of of health-care mushroom fish-ball were the best.These test results indicated that the health-care mushroom fish-ball is a kind of nutritious and safe food.