期刊论文

Study on craft and seasoning of the hot dried fish floss from Tilapia's flesh frittered

中文

食品科技

1005-9989

2005

11

82-85

10.3969/j.issn.1005-9989.2005.11.027

科技部星火计划

本校为第一机构

为解决速冻罗非鱼片加工中产生的鱼碎肉的利用问题,利用鱼碎肉制作鱼松是很好的途径.对利用鱼碎肉制作麻辣风味鱼松生产工艺和调味进行研究,分别通过L9(34)正交设计及感官评定和L18(37)正交设计及感官评定,确定最佳生产工艺和调味配方.用此生产工艺和调味配方调味的鱼松样品呈金黄色,色泽均匀一致,呈绒状,纤维疏松,口感肉质细腻,有麻辣味、鱼香味,无异味.

For the sake of utilization of Tilapia＇s flesh frittered which is byproduct of quick freezing Tilapia＇s flake. We study on craft and seasoning of dried fish floss from Tilapia＇s flesh frittered was made in this paper. Through orthogonal design and organolepUc test, the best craft and recipe of seasoning were ascertained. Under the craft and recipe the dried fish floss sample is golden yellow and taking the form of wadding. The color and luster is even and unanimous. The fibre is pure and loose, mouthfeel is fine and smooth, t...