鲢鱼鱼糕最佳工艺配方的研究  

The Optimized Formulation of Silver Carp Cake

作　　者：路红波[1] 吴佳莉[1] 刘俊荣[2] 

机构地区：[1]辽宁农业职业技术学院工程系,辽宁营口115009 [2]大连水产学院食品工程学院,辽宁大连116023

出　　处：《水产科学》2010年第12期735-738,共4页Fisheries Science

摘　　要：利用鲢鱼为主要原料,加工传统鱼糕,通过单因素和正交试验对鲢鱼鱼糕工艺配方进行优化。试验结果表明,鲢鱼鱼糕生产的优化配方为:鲢鱼鱼肉54%,猪肥膘肉10%,玉米淀粉12%,水12%,蛋清6%,盐2%,糖2%,料酒1%,生姜0.5%,味精0.5%。按照该配方生产出的鲢鱼鱼糕有弹性,色泽鲜亮,口感鲜美、滑嫩、细腻易咀嚼。Single factor and orthogonal design were used to optimize formulation of a fish-cake made of low-cost freshwater silver carp.The optimal formulation was found to be comprised of 54% of the fish,10% pig fat,12% cornstarch,12% moisture,6% albumin,2% salt,2% sugar,1% cooking wine,0.5% ginger,and 0.5% monosodium glutamate.The product made by this formulation is characterized by elasticity,bright color,tastiness and deliciousness.

关 键 词：鲢鱼 鱼糕 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]