摘要
以鱼糜、香菇和木耳为原料,研制速冻调理香菇木耳鱼丸,通过单因素试验及正交试验,得到产品最佳配方为：鱼糜82%,香菇2%,木耳2.5%,淀粉9%,食盐2.2%,味精0.4%,姜汁0.2%,白砂糖1.3%,香辛料0.5%,香油0.3%;最佳工艺为：在10℃,取鱼肉的4倍水量漂洗3-4 min,漂洗3次,空擂2 min、盐擂4 min、调味擂8 min,90℃,加热15 min,丸的直径为1.5 cm,质量为每个12 g,产品弹性好,色泽诱人、口感爽口。不仅丰富了鱼丸的品种,且提高鱼丸的营养价值。
A kind of quick-fi＇ozen processed fish balls with agaric and mushrooms was studied, and the optimal formula and technology which were ascertained by orthogonal experiments were as follows： fish 82%, mushrooms 2%, agaric 2.5%, starch 9%, salt 2.2%, MSG 0.4%, ginger juice 0.2%, white sugar 1.3%, sweet spices 0.5%, and sesame oil 0.3%; Take fish of 4 times the amount of water rinsing 3-4 min in 10℃, empty blending 2 min, salt blending 4 min, seasoning blending 8 min, 90 ℃, and heating for 15 min. The diameter of the pills was 1.5 cm, the weight for each pill was 12 g, and the product was flexibility, attractive color, taste and refreshing. Not only rich in fish species, but also improve the nutritional value offish.
出处
《食品工业》
CAS
北大核心
2016年第7期129-132,共4页
The Food Industry
关键词
香菇
木耳
鱼丸
配方
工艺
mushroom
agaric
fish balls
formula
technology
