黄金银鱼饼风味调配工艺优化研究  

A Study on the Technological Standardization of Golden Whitebait Bread

作　　者：唐建华[1] DAI Yang-un 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《美食研究》2016年第1期45-49,共5页Journal of Researches on Dietetic Science and Culture

摘　　要：黄金银鱼饼是用银鱼为主要原料制成的,而调料的添加量是影响其品质风味的主要因素。在调料单因素试验基础上,运用正交试验确定最佳黄金银鱼饼的配方是每100g银鱼,分别添加1.25%的精盐、2%的鸡精、2.5%的白砂糖、0.5%的白胡椒粉、0.1%的葱粉、0.1%的姜粉、2%的料酒、2%的生粉及6%的蛋清。在180℃油温中油炸90s,该方法加工的黄金银鱼饼表面金黄、口感良好、鲜美多汁、外酥里嫩。The dosage of ingredients in golden whitebait bread greatly affects its flavor quality. Based on the single-factor experiment, the paper determines, by orthogonal test, the optimum content for the golden whitebait bread： for every 100g whitebait, refined salt 1.25%, chicken essence 2%, white sugar 2.5%, white pepper 0.5%, onion powder 0.1%, ginger powder 0. 1%, cooking wine 2%, cornstarch 2% and eggwhite 6%. Golden whitebait bread thus made, after being deep-fried 90s in oil of 180℃, is golden, delicious, juicy, and crispy outside and tender inside.

关 键 词：黄金银鱼饼 感官评价 制作工艺 

分 类 号：TS972.132[轻工技术与工程]