鲢鱼鱼糜制生荤馅的研制  

Development of raw meat stuffing from silver carp surimi

作　　者：王美晨 秦如玉 罗静 张芸[1] 高琼[1] WANG Meichen;QIN Ruyu;LUO Jing;ZHANG Yun;GAO Qiong

机构地区：[1]湖北经济学院,湖北武汉430205

出　　处：《肉类工业》2022年第4期18-21,共4页Meat Industry

基　　金：国家级大学生创新创业训练计划(202011600004);湖北经济学院2020大学生科研立项项目。

摘　　要：鲢鱼是我国主要淡水鱼品种之一,含有丰富的蛋白质、不饱和脂肪酸等物质,营养价值高。目前鲢鱼主要以鲜销为主,鱼糜加工制品较少。试验以感官评分为评价指标,在单因素试验的基础上,采用L_(9)(3^(3))正交试验,得到了鲢鱼鱼糜制生荤馅的最优配方:以鲢鱼鱼糜为原料,在添加蛋清19g、淀粉13g、猪油8g的基础上,搭配料酒6g,姜汁4g,味精4g,白醋3g,盐2g进行调味,所制得的生荤馅色泽洁白、结构细腻、有弹性、味道鲜美,具有良好的市场前景。Silver carp was one of the main freshwater fish species in China,and it was rich in protein,unsaturated fatty acids and other substances,and it had high nutritional value.At present,silver carp was mainly sold in fresh,and surimi processing productswere less.The sensory score was used as the evaluation index,and the L_(9)(3^(3))orthogonal experiment was adopted on the basis of single factor,and the optimum formulaof silver carp surimi for raw meat stuffing was obtained and it was as follows:silver carp surimi was taken as raw material,and 19 g egg white,13 g starch and 8 g lard were added,and 6 g cooking wine,4 g ginger juice,4 g monosodium glutamate,3 g white vinegar and 2 g salt were added to season,and the raw meat stuffing prepared had white color,delicate structure,elasticity and delicious taste,and it had good market prospects.

关 键 词：鲢鱼 鱼糜 生荤馅 加工工艺 

分 类 号：TS2[轻工技术与工程—食品科学与工程]