期刊论文

中文

农产品加工

1671-9646

2016

7

6-8

10.16693/j.cnki.1671-9646(X).2016.07.002

湖南省大学生创新性实验计划项目（SCX1521）；

本校为第一机构

以预调理芙蓉鱼排为研究对象,对其主要配方及关键工艺进行了研究。结果表明,鱼糜最佳食盐添加量为1.6%,最佳加水比为11∶1,鱼糜最佳搅碎时间为12 s,产品最佳速冻温度为-50℃。

This experiment mainly in the main formulation and the key process of the Furong fish steak. Furong fish steak optimal formula are as follows：the amount of salt added 1.6%,the water ratio is 11∶1 the time for mixing crushed of minced fillet is 12 s. The best f...