鳙鱼鱼肉粒赋形剂及调味配方的研究  

Research on Seasoning Recipe and Excipient of Aristichthys nobilis Grains

作　　者：高翔[1] 

机构地区：[1]江苏食品职业技术学院,江苏省食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《中国调味品》2013年第10期117-121,共5页China Condiment

基　　金：淮安市科技局资助项目(HAG08057)

摘　　要：通过实验发现,赋形剂按3%马铃薯淀粉、3%麦芽糊精、1.5%卡拉胶,调味料按2.5%食盐、3%食糖、1%辣椒粉、0.5%五香粉配比制成的鳙鱼肉粒边角整齐,不易破碎,经咀嚼口感结实且软硬程度适中,质地均匀,无粉质感,有嚼劲,鱼肉粒咸甜协调,鲜辣适口,鱼香味突出,色泽和风味纯正,是一种理想的休闲食品,有很大开发价值,同时也为低值淡水鱼产品的开发提供了一条新的途径。The experimental results show that 3% potato starch, 3% maltodextrin, 1. 5% carrageenan as excipient; 2. 5% salt, 3% sugar, 1% chili powder, 0. 5% five-spicy powder as seasonings, the edge horn of Aristichthys nobilis grains is neat, difficult to broken, chewy, sweet and salty, with moderate degree of soft and hard, strong taste, uniform texture, spicy taste, outstanding fish flavor, pure color and flavor, without powder texture, is an ideal leisure food. There＇s a great development value, and it has provided a new way for the development of low freshwater fish product.

关 键 词：鳙鱼 鱼肉粒 赋形剂 调味料 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]