摘要
本文是以冷冻湘鱼为主要原料,研制一种模拟海味食品——仿蟹腿肉,通过进行工艺条件及配方设计探索,主要解决如何尽可能提高鱼糜制品的弹性问题及最佳工艺配方,通过对成品的弹性、咀嚼感(柔软度)、组分含量等进行测定或评定,并对原料新鲜度及鱼糜总蛋白质含量进行测定。最后确定产品的最佳配方和工艺参数,为工业生产提供科学依据。
Using freezing fish as main meterial ,we developed a sea food named surimi. We changed conditions and the prescription designings, obtained the optimum prescription of production through orthognal design, and resolved the elasticity problem of surimi production. We determined the elasticity, softy, and the composition content of the surimi production. We also determined the fresh of the material and the total protein of surimi. The results of it is satisfactory.
出处
《四川食品与发酵》
2002年第1期43-49,共7页
Sichuan Food and Fermentation
