【摘要】 以优质鲆鲽鱼——舌鳎为原料,研究了营养风味鱼面的加工工艺。通过单因素和正交实验等,确定原料最优配比为:65g面粉,35g鱼糜,1·5g精制加碘盐,3g蛋清,0·25g海藻酸钠。结果表明,研制的舌鳎营养风味鱼面具有营养丰富,口感良好,食用和保藏都较为简便等优点,具有良好的发展前景。更多还原

【Abstract】 Processing technology for nutritional and flavorous fish noodles from Cynoglossus was studied. Through single factor experiments and orthogonal experiments,the optimal contents of raw materials were:wheat flour 65g,surimi 35g,salt 1.5g,egg white 3g and sodium alginate 0.25g,respectively. The results showed that the prepared product was both nutritional and delicious,and it’s easy to consume and preserve.更多还原