芙蓉鱼片制作标准化研究

A Study on the Preparation Standardization of Fish Slices with Egg White

芙蓉鱼片是缔子类菜中具有代表性的一款菜肴,其工艺技术难度较高,成品在色泽、质感、形态等诸方面都有较高的要求。通过一系列的实验,对鱼缔子的吃水量、蛋清用量和肥膘用量,以及鱼片在油锅中"养油"温度的测量,分析得出制作芙蓉鱼片原料的最佳用量、最佳温度范围、最佳工艺流程,以使这道名菜的制作工艺标准化。

Fish Slices with Egg White' is a kind of dish representative of mashed and pasty food with higher requirements for its color, texture, shape and etc. As a result of a series of experiments concerning measuring the water\|adding volume, consuming quantity of egg white and fleshy maw and the lasting temperature of putting it in the pan. We have analyzed and obtained the best quantity, the best temperature range and the best technological process of the preparation of fish slices with egg white, thus making the preparation technology of the famous fish standardized.