用罗非鱼碎肉制作麻辣风味鱼松的研究  

Study on craft and seasoning of the hot dried fish floss from Tilapia's flesh frittered

作　　者：邓后勤[1] 夏延斌[1] 危小湘[1] 曹薇[1] 卢琼[1] 徐发[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《食品科技》2005年第11期82-85,共4页Food Science and Technology

基　　金：2004年国家星火项目(2004EA780050)。

摘　　要：为解决速冻罗非鱼片加工中产生的鱼碎肉的利用问题,利用鱼碎肉制作鱼松是很好的途径。对利用鱼碎肉制作麻辣风味鱼松生产工艺和调味进行研究,分别通过L9(34)正交设计及感官评定和L18(37)正交设计及感官评定,确定最佳生产工艺和调味配方。用此生产工艺和调味配方调味的鱼松样品呈金黄色,色泽均匀一致,呈绒状,纤维疏松,口感肉质细腻,有麻辣味、鱼香味,无异味。For the sake of utilization of Tilapia＇s flesh frittered which is byproduct of quick freezing Tilapia＇s flake. We study on craft and seasoning of dried fish floss from Tilapia＇s flesh frittered was made in this paper. Through orthogonal design and organolepUc test, the best craft and recipe of seasoning were ascertained. Under the craft and recipe the dried fish floss sample is golden yellow and taking the form of wadding. The color and luster is even and unanimous. The fibre is pure and loose, mouthfeel is fine and smooth, there are flavor of hot and fish＇s fragrant and no peculiar smell.

关 键 词：鱼松 麻辣风味 生产工艺 调味 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]