虾丸的工艺优化研究

Technology Standard and Process Optimization Research of Shrimp Balls

从虾肉丸的感官评定、原料选择、工艺研究、理化分析等方面,对虾肉丸的标准化制作作深入的研究,得出虾丸制作的最佳比例为:虾肉100g、鱼肉20g、肥膘30g、蛋清15g、淀粉5%、水60g、盐1%、味精1%、葱姜汁3g。

This article from the sensory evaluation of shrimp balls, raw materials selection, process of research, chemical analysis, the standardized production of shrimp meatballs depth study found the optimum ratio of shrimp balls produced are： shrimp 100g, fish 20g, fat 30g, egg white15 g, starch 5%, water 60g, salt 1%, MSG 1%, onion ginger juice 3 g.