猪肉鱼肉复合肉丸配方的研究

Research on Formula of Pork and Fish Compound Meatball

在传统油炸肉丸的基础上,通过增加鱼肉,改善口感、降低脂肪和胆固醇,使其成为易于消化吸收营养丰富的复合油炸肉丸。通过正交试验,以猪肥瘦肉(3∶7)为基准,加入不同比例的鲜鱼肉、淀粉、食盐、水等制成熟制品,通过感官评价、成品率分析得出最佳组合比例(配方)。猪肉鱼肉复合肉丸最佳用料配方为:以猪肥瘦肉(3∶7)为基准,鱼肉35%、玉米淀粉8%、食盐2.2%、水35%。

On the basis of traditional fried meatballs,by increasing the fish,improving its taste,and reducing fat and cholesterol gall,we made it a nutritious,easy digestion and absorption of composite fried meatballs. By orthogonal experiment,with pig lean meat（ 3∶7） as a benchmark,we joined different proportions of fish meat,starch,salt,water and other to get mature products,and the best mix proportion was got by sensory and yield evaluation. The best formula of pork meat composite meatball were pig fat（ 3∶7） as the benchmark,fish 35%,corn starch 8%,salt 2. 2%,and water 35%.