摘要
对鳕鱼、板栗复合饼的生产工艺及其配方进行了研究。通过正交实验得到腌制鳕鱼肉馅配方为每500g鳕鱼用葱姜25g、白胡椒10g、料酒和味精少许、把鳕鱼肉切成颗粒、腌制20min;通过模糊数学综合评判法得到鳕鱼饼的最佳配方为每250g面粉添加板栗30g﹑鸡蛋45g﹑腌制鳕鱼肉40g,在160℃下用电磁炉烤制15min。采用该配方和工艺生产出的鳕鱼饼营养丰富,口感酥松,具有独特的鳕鱼风味。
The processing technology and formula of cod-chestnut composite bread were studied. The salted cod-meat formula was 500g cod with onion and ginger 25g,white pepper 10g,a little cooking wine and monosodium glutanate by orthogonal experiment,and cod-meat was cut into grain and salted for 20min. The best formula by fuzzy mathematical comprehensive evaluation for cod bread was 250g flour with Chinese chestnut 30g,eggs 45g and salted cod-meat 40g and toasted in fire burger system for 15min with the induction cooker at the temperature of 160℃. In this way,the cod bread was nutritive,flaky,with unique cod-flavor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第13期201-204,共4页
Science and Technology of Food Industry
基金
南京农业大学SRT基金项目(1015A43)
关键词
鳕鱼
板栗
饼
正交实验
模糊数学
工艺
配方
cod
chestnut
bread
orthogonal experiment
fuzzy mathematics
processing technology prescription
