带鳞田鱼丸的研制  

The technique of scaly tripod fish ball

作　　者：陈剑兵[1] 程绍南[1] 邢建荣[1] 陆胜民[1] 孙根标 

机构地区：[1]浙江省农业科学院食品研究所,杭州310021 [2]青田稼泷食品有限公司,青田323903

出　　处：《食品科技》2011年第1期112-115,共4页Food Science and Technology

基　　金：浙江省面上科研农业项目(2008C22018)

摘　　要：为了开发青田田鱼加工新产品,结合田鱼鱼鳞柔软可食的特点,进行了带鳞田鱼丸的研制。利用感官评定法、凝胶特性分析、正交实验等方法确定鱼丸的最适生产工艺。结果显示：田鱼糜与杂鱼糜的最适质量比为4：1;正交实验得出最佳鱼丸制作配方为：田鱼糜55%,淀粉15%,色素0.03%,水15%;田鱼鳞片的最佳预处理方式为0.5%醋酸浸泡30min,最适添加量为鱼丸质量的2%~3%。利用本工艺制作的鱼丸,颜色鲜艳,口感爽滑,丰富了市场鱼丸的品种。To develop new Qingtian tripod products,the manufacturing of scaly tripod fish ball was studied in this paper considering its soft and edible scale.Sensory evaluation,gel features analysis and orthogonal experiment were used to study the technique of producing scaly tripod fish ball.The result showed that the optimal proportion of tripod minced fillet to sea minced fillet is 4：1;the optimum formulation of orthogonal test is 55% tripod minced fillet,15% amylum,0.03% pigment and 15% water;and the best pretreatment method of fish scale is soaking it in 0.5% acetic acid,meanwhile,it’s optimum additive amount is 2%~3%.The fish ball produced in this technique has gay colours,better tastes,and can enrich species of fish balls.

关 键 词：田鱼 鱼丸 工艺 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]