摘要
通过单因素试验、正交试验和感官评定等方法对草鱼鱼滑的制作工艺以及鱼滑的去腥和调味进行了研究.结果表明:鱼滑的最佳制作工艺为草鱼去刺制成鱼糜后再经去腥液(姜汁4 g、料酒6 g、醋3 g)腌制1 h,然后加入10 g淀粉、10 g蛋清、5 g猪油、2 g盐、4 g味精充分搅拌10 min,煮制20 min成熟即可(以100 g鱼糜为基准).所制得的鱼滑色泽洁白、结构细腻、有弹性,品尝时味道鲜美、口感滑嫩、有嚼劲.
In this paper,single factor test,orthogonal test and sensory evaluation were used to study the making technology of grass carp skid,and the deodorization and flavoring of fish slippery.The best proportion of starch,egg white and lard in fish skid was 10 g,10 g and 5 g,respectively.According to the orthogonal test,the optimum concentration of fish skid was 4 g in ginger juice,6 g in wine and 3 g in vinegar.It was found that the best technology for making fish slippery was to prick grass carp into surimi and then marinate with decontamination solution.Then add 10 g starch,10 g egg white,5 g lard,2 g salt,4 g monosodium glutamate for 10 minutes and boil in boiling water for 20 minutes.The fish is smooth,white in color,delicate in structure and elastic in structure.The taste is delicious,smooth and chewy.
作者
毕继才
林泽原
杨依琳
樊依伦
崔震昆
张令文
莫海珍
BI Jicai;LIN Zeyuan;YANG Yilin;FAN Yilun;CUI Zhenkun;ZHANG Lingwen;MO Haizhen(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;School of Food and Bioengineering,Hezhou University,Hezhou 542800,China)
出处
《河南科技学院学报（自然科学版）》
2019年第5期22-27,共6页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
基金
河南省教育厅高等学校重点科研项目(19A550008)
河南省大宗淡水鱼技术体系(S2014-10-G02)
河南省高校科技创新团队支持计划项目(16JRTSTHN007)
河南科技学院2018年大学生创新创业训练项目(2018CX56)
河南科技学院百农英才项目(BNYC2017-2-38)
关键词
草鱼
鱼滑
去腥
感官评定
grass carp
fish slippery
deodorization
sensory evaluation
