微波调理食品——牛乳鱼糜面条的研制

Microwave Food-The Development of Milky Fish Surimi Noodles

以鲢鱼、奶粉、土豆淀粉为主要原料,制作牛乳鱼面,研究牛乳鱼面的去腥工艺及配方。并对鲢鱼肉去腥进行研究。通过正交试验、感官评价,得出去腥效果的最佳组合为茶多酚浓度0.5%、浸泡时间20 min、浸泡温度20℃。牛乳鱼面的最佳配方为每百克鲢鱼肉添加鱼汤120 mL、土豆淀粉50 g、食盐3 g、奶粉10 g、海藻酸钠0.4 g。研制出营养丰富、色泽乳白、口味鲜香,富有弹性的新型鱼肉面条。面条经过调味、冷冻后,直接用微波加热即可食用。

The ingredients of milky fish surimi noodle mainly consisted of silver carp,milk powder and potato starch.This research centered on how to process milky fish surimi noodles and got rid of its fish flavor.The orthogonal tests and sensory evaluations both exhibited the best way to remove fish smell to be the application of 0.5% tea polyphenols,in which the fish should be soaked for 20 min at the temperature of 20 ℃.The best formula of milky fish surimi noodle is 120 mL water,3 g salt,10g milk powder,50 g potato starch and 0.4 g sodium alginate.The noodle is characterized as being nutritious,milky,lusterly coloured,delicious and elastic.