灌馅鱼圆制作工艺研究

Studies on Processing Technology of Stuffed Fish Balls

灌馅鱼圆是鱼茸胶体制品中别具特色的美味佳肴。通过对灌馅鱼圆制作过程中水、盐、油的添加量,三种馅心的制作与使用量,成形成菜的工艺方法的定量化和标准化的实验,得出制作灌馅鱼圆的最佳工艺流程,为烹饪实践工作者提供科学的参考依据。

Stuffed fish ball is one of the characteristic delicacies among the colloid products of minced fish. After conducting the experiments on the adding quantity of water salt and oil in the making process of stuffed fish ball, on the making of three kinds of stuffing and their volume of use; and on the quantification and standardization of the cooking methods of shaped dishes, we have learned about the best technological process for making stuffed fish balls, thus providing scientific references for the cooking staff in their practice.