鱼圆制作工艺研究

A Study on the Cooking Technology of Fish Balls

鱼圆是鱼糜制品中最具代表性的菜肴。其制作工艺是否科学合理,直接影响到成品在色泽、质感、形态等诸方面的质量。通过对鱼圆的原料选择、主辅料的比例、鱼糜的吸水量以及成熟温度等的实验研究,得出制作鱼圆的最佳工艺。

Fish ball is a kind of dish representative of products of fish in most cases. Whether its cooking technology is reasonable in science will give direct influence on its colors and lustres, qualitative feelings, shape and etc. Now we have achieved the best fish-ball-making technology by doing experiments on careful choice of fish ball materials, correct ascertainment of the proportion of main and supplementary materials, thorough investigation of the water absorption of fish gruel and prepared temperature and so on.