草鱼鱼滑的工艺研究

Study on the technology of fish paste of grass crap

选用鲜活的草鱼为原料制成速冻草鱼鱼滑,通过单因素试验,以失水和粘稠度为指标,探讨肥膘添加比例、水添加比例、膨松剂添加比例对草鱼鱼滑的影响。通过正交试验,以感官评分为指标,确定草鱼鱼滑制作的最佳工艺。结果表明,鱼滑的最佳制作工艺为:肥膘添加比例15%、水添加比例35%、膨松剂添加比例0.1%。在此条件下,所制得的鱼滑色泽洁白、有弹性,品尝时味道鲜美、口感滑嫩,且鱼滑有较好的保水效果。

Fresh grass carp was taken as raw material to make quick-frozen fish paste of grass crap.The water loss and viscosity were taken as indexes,the effects of addition ratio of fat,addition ratio of water and addition ratio of fat of leavening agent on fish paste of grass crap were discussed by single factor experiment.The sensory score was taken as index,the best processing technology of fish paste of grass crap was determined by orthogonal experiment.The results showed that the best processing technology of fish paste of grass crap was as follows:the addition ratio of fat was 15%,and the addition ratio of water was 35%,and the addition ratio of leavening agent was 0.1%.Under this condition,the fish paste prepared had white color,and it had elasticity,and it was delicious,and the taste was smooth and tender,and fish paste had good effect of water retention.