客家美食雪花鱼糕产业化加工工艺初探

A Preliminary Study on the Industrialized Processing Technology of Hakkagourmet Snow Fishcake

雪花鱼糕是客家的一种特色美食。该研究在调研客家当地多家实体店的基础上,进行了单因素试验、正交试验,确定了最佳工艺流程为:主原料预处理→混合斩拌→调配→装模→包装→成品冻藏;其主原料最佳配比为:鱼肉50g、猪腿肉25g、地瓜粉15g、碎冰水7.5g等;成品在-18℃的冻藏下以8d内为最佳赏味期。该工艺制作的雪花鱼糕带有鱼香味,色泽鲜亮呈乳白色,结构密实,口感软嫩细腻有弹性。

Snow fish-cake is one of Hakka specialty food.After investigating many local physical stores in Hakka,the optimal technological process was determined through a large number of single factor and orthogonal experiments.The optimal ratio was obtained as follows:50g fish,25g pork leg meat,15g sweet potato powder,and 7.5g crushed ice water,etc.The best taste period is 8 days under the frozen storage of-18℃.The resulting show that snow fish cake has a fishy flavor,bright color and milky white,compact structure,soft,tender,delicate and elastic taste,which is really worth recommending to the market.