营养新型鱼肉饼的研制  

Development of New Nutritious Fish Cakes

作　　者：路红波[1] LU Hongbo(Liaoning Agricultural Technical Co11ege,Yingkou 115009,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《辽宁农业职业技术学院学报》2021年第6期4-6,共3页Journal of Liaoning Agricultural Technical College

摘　　要：将具有营养保健功能的荸荠、香菇加入到鱼肉中,研制营养新型鱼肉饼。通过试验筛选出最佳配方,即鱼糜55%,荸荠10%,香菇8%,玉米淀粉12%,鸡蛋液5%,食盐1.6%,料酒1.5%,姜粉0.5%,鸡精0.4%;研制的营养新型鱼肉饼色泽棕黄,口感滑润、细腻,组织弹性好,兼具鱼肉鲜味和荸荠、香菇的特有风味,并且无鱼腥和油哈味,感官品质较优,提升了传统鱼肉饼的营养保健功能,具有较强的市场开发价值。Water chestnut and mushroom with nutritional and health functions were added to fish meat to develop new nutritional fish cakes.The result showed that the optimized formula was surimi 55.0%,water chestnut 10%,mushroom 8%,corn starch 12%,egg liquid 5%,salt 1.6%,cooking wine 1.5%,ginger powder 0.5%,chicken bouillon 0.4%;the new nutritious fish cakes had the features of golden color,good elasticity,delicate taste,as well as flavor of fish,water chestnut and mushroom,which had no fishy and oily taste.The fish cakes􀆳sensory quality were better,which has improved the nutritional and health care function of traditional fish cakes with strong market development value.

关 键 词：荸荠 香菇 鱼肉饼 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]