鱼皮馄饨皮坯的保存条件研究

On Preservation Conditions of the Wrappers for Fish-Skin-Wontons

试验选用鳜鱼的净鱼肉作为研究材料,以手工食品"鱼皮馄饨"制作过程为依据。为了研究"鱼皮馄饨"皮坯制作的品质影响因素,延长鱼皮馄饨皮坯储存时间,采用比较研究法,分别在不同情况(常温、冷藏、冷冻)下,分析了粗蛋白含量、凝胶强度、耐折度、挥发性盐基氮(TVBN)含量和菌落总数的变化对馄饨皮坯的影响数据。结果表明,冷冻条件保存是馄饨皮坯的最佳保存条件。

This paper reviews the preparation of hand-made fish skin wontons that use chuatsi （gui） fish as the main ingredient for their wrappers, and analyzes the factors that influence wrapper quality, for the purpose of extending their preservation period. Comparative analyses are employed, where the influence of coarse protein contents, gel intensity, folding endurance, volatile TVBN contents, and colony number on the wrappers in dif- ferent conditions （room temperature, fridge, and freezing） are explored. The findings suggest that the wrap- pers are best stored in freezers.