【摘要】 鱼糕是经过一系列操作制作出的高蛋白、低脂肪产品。试验以冷冻鱼糜和发酵陈皮粉为原料，采用低温、真空工艺，通过单因素、正交试验和感官评价法，确定了陈皮鱼糕的最佳工艺配方为鱼糜100 g、浓缩姜汁4 g、盐4 g、肥猪肉膘末50 g、蛋清40 g、葱汁水40 g、发酵陈皮粉5 g、淀粉35 g，最佳料理机搅拌时间6.0 min、蒸箱蒸制时间22 min。对最佳工艺配方制得的陈皮鱼糕进行TPA全质构特性检测发现，陈皮鱼糕具有良好的弹性、咀嚼性和加工属性。本文研制出的陈皮鱼糕适合加工制作成各式面点熟馅，为淡水鱼在面点领域的应用开辟新思路。更多还原

【Abstract】 Fish cake is a high protein and low fat product made through a series of operations. The experiment used frozen fish mince and fermented orange peel powder as raw materials, and used low-temperature and vacuum processes. Through single factor, orthogonal experiments, and sensory evaluation methods, the optimal process formula for tangerine peel fish cake was determined to be 100 g fish mince, 4 g concentrated ginger juice, 4 g salt,50 g fat pig meat powder, 40 g egg white, 40 g onion juice, 5 g fermented tangerine peel powder, and 35 g starch. The optimal mixing time of the cooking machine was 6.0 minutes, and the steaming time of the steamer was 22 minutes.TPA testing of the full texture characteristics of the orange peel fish cake prepared with the best process formula showed that the orange peel fish cake had good elasticity, chewiness, and processing properties. The orange peel fish cake developed in this article is suitable for processing and making various types of cooked pastry fillings, opening up new ideas for the application of freshwater fish in the field of pastry.更多还原