鲢鱼鱼糜生荤素馅配方探究与优化  

Exploration and Optimization on Formula of Raw Meat and Vegetable Stuffing for Silver Carp Surimi

作　　者：秦如玉 王美晨 罗静 张芸[1] 高琼[1] QIN Ruyu;WANG Meichen;LUO Jing;ZHANG Yun;GAO Qiong(Hubei University of Economics,Wuhan 430205,China)

机构地区：[1]湖北经济学院,湖北武汉430205

出　　处：《现代食品》2022年第7期62-65,70,共5页Modern Food

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：湖北省淡水鱼资源丰富,以淡水鱼鱼糜为生荤料基础,搭配组合不同的蔬菜素料将极大地丰富当地淡水鱼鱼糜制品的应用领域。本试验通过对生荤素馅的相关制作工艺及配方进行探索,以色泽、香气、味感、质感作为指标进行感官评分,以鲢鱼鱼糜为基础,选择猪肉、玉米、香菇的添加量3个因素进行单因素试验。在此基础上,采用正交试验优化工艺配方,最终确定了最佳的工艺配方:鱼糜50 g、猪肉50 g、玉米30 g和香菇20 g。按此配方用料添加料酒3 g、白醋1.5 g、姜汁2 g、盐2 g、味精2 g、蛋清9.5 g、猪油4 g和淀粉6.5 g进行调味,研制出的水饺馅料色泽均匀、风味独特、口感较佳。Hubei freshwater fish resources are rich,based on freshwater fish surimi as raw meat,different combinations of vegetable ingredients will greatly enrich the application field of locl freshwater fish surimi products.In this study,the related processing technology and formula of raw meat filling were explored.The color,aroma,taste and texture were used as indicators for sensory evaluation.Based on silver carp surimi,three factors of pork,corn and mushroom were selected for single factor experiment.On this basis,the process formula was optimized by orthogonal test,and the optimal process formula was finally determined as follows:surimi 50 g,pork 50 g,corn 30 g,and mushroom 20 g.According to this formula,3 g of cooking wine,1.5 g of vinegar,2 g of ginger juice,2 g of salt,2 g of monosodium glutamate,9.5 g of egg white,4 g of lard and 6.5 g of starch were added for flavoring.At this time,the developed dumpling filling has uniform color,unique flavor and better taste.

关 键 词：鲢鱼鱼糜 生荤素馅 玉米 香菇 正交试验 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]