鱼糜配方工艺条件研究  

Study on Formula and Technological Conditions of Surim

作　　者：陆川[1] 尹红[1] 曾巧辉[1] 赵琳[1] 肖苏[1] 桂湘[1] 

机构地区：[1]吉首大学化学化工学院,湖南吉首416000

出　　处：《食品与发酵科技》2010年第5期80-83,共4页Food and Fermentation Science & Technology

摘　　要：研究了草鱼鱼糜的新配方,通过单因素实验确定其较好的配方工艺范围,正交实验确定最佳工艺配方。实验结果表明:动物脂肪添加质量分数为18%,玉米淀粉10%,蛋清6%,制作出的鱼糜具有鱼肉的鲜香、口感细腻、香味浓郁、外形美观等特点。The new formula of grass carp surim was studied.The preferable formula craft scope was determined by single factor experiment,and the technological conditions were gotten by orthogonal experiments.The results were as follows：The quantity of animal fat was 18%,corn starch 10%,albumen 6%,the serim was delicious,smooth,full of odor and bad good appearance.

关 键 词：鱼糜 配方 工艺条件 

分 类 号：TS201.1[轻工技术与工程—食品科学]