摘要
将具有营养保健功能的荸荠、香菇加入到鱼肉中,研制营养新型鱼肉饼。通过试验筛选出最佳配方,即鱼糜55%,荸荠10%,香菇8%,玉米淀粉12%,鸡蛋液5%,食盐1.6%,料酒1.5%,姜粉0.5%,鸡精0.4%;研制的营养新型鱼肉饼色泽棕黄,口感滑润、细腻,组织弹性好,兼具鱼肉鲜味和荸荠、香菇的特有风味,并且无鱼腥和油哈味,感官品质较优,提升了传统鱼肉饼的营养保健功能,具有较强的市场开发价值。
Water chestnut and mushroom with nutritional and health functions were added to fish meat to develop new nutritional fish cakes.The result showed that the optimized formula was surimi 55.0%,water chestnut 10%,mushroom 8%,corn starch 12%,egg liquid 5%,salt 1.6%,cooking wine 1.5%,ginger powder 0.5%,chicken bouillon 0.4%;the new nutritious fish cakes had the features of golden color,good elasticity,delicate taste,as well as flavor of fish,water chestnut and mushroom,which had no fishy and oily taste.The fish cakessensory quality were better,which has improved the nutritional and health care function of traditional fish cakes with strong market development value.
作者
路红波
LU Hongbo(Liaoning Agricultural Technical Co11ege,Yingkou 115009,China)
出处
《辽宁农业职业技术学院学报》
2021年第6期4-6,共3页
Journal of Liaoning Agricultural Technical College
关键词
荸荠
香菇
鱼肉饼
water chestnut
mushroom
fish cake
