摘要
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.
作者
彭建得
PENG Jiande(Qujing City Malone District Food and Drug Inspection Brigade,Qujing 655199,China)
出处
《食品安全导刊》
2022年第27期156-159,共4页
China Food Safety Magazine
关键词
玫瑰
菊花
木耳
鱼丸
rose
chrysanthemum
agaric
fish balls