白乌鱼鱼糕加工工艺研究

Study on the Processing Technology of Fish Cake with Opniocepnalus argus var Kimnra

以白乌鱼和猪肉为主要原料,玉米淀粉和鸡蛋清用作其调节口感的辅料,研发一种新型白乌鱼鱼糕的配方及加工工艺。以感官评分为主要评价指标,通过正交试验进行工艺优化,并对该试验结果进行方差分析,确定白乌鱼鱼糕的最佳配方和工艺为:鱼肉50%,猪肉添加量18%,玉米淀粉添加量22%,鸡蛋清添加量8%,食盐1%,生姜粉1%。该配方制作出的白乌鱼鱼糕弹性好、味道鲜美、营养丰富。

A new formula and processing technology of Opniocepnalus argus var Kimnra fish cake are developed with Opniocepnalus argus var Kimnra and pork as the main raw materials,corn starch and egg white as the auxiliary materials for adjusting the taste of fish cake.Taking the sensory score as the main evaluation index,the process is optimized through orthogonal test,and variance analysis is conducted on the test results.The optimal formula and process of Opniocepnalus argus var Kimnra fish cake are determined as follows:fish 50%,pork 18%,corn starch 22%,egg white 8%,salt 1%,ginger powder 1%.The Opniocepnalus argus var Kimnra fish cake made with this formula has good elasticity,delicious taste and rich nutrition.