风味鱼丸的工艺技术研究

Study on the Technology of Flavored Fish Ball

以草鱼为主料,玫瑰、木耳、菊花为主要配料,在单因素实验的基础上,通过L_(9)(3^(4))正交实验确定最优的配料组合,得出感官评定最佳的鱼丸配方。结果表明,在鱼肉中添加木耳20%、玫瑰24%、鸡蛋20%和菊花10%时,制作的鱼丸味香、色好、肉嫩有弹性,食用价值高。

With grass carp as the main ingredient,rose,fungus and chrysanthemum as the main ingredients,on the basis of single factor experiment,the optimal ingredient combination was determined through L_(9)(3^(4)) orthogonal experiment,and the best formula of fish ball with sensory evaluation was obtained.The results showed that when 20%agaric,24% rose,20% egg and 10%chrysanthemum were added to the fish meat,the fish balls produced had good taste,color,tenderness,elasticity and high edible value.