【摘要】 为了解决速冻罗非鱼片加工中产生的鱼碎肉的利用问题,利用鱼碎肉制作鱼松是一条很好的途径.。本文对利用鱼碎肉制作麻辣风味鱼松进行了调味研究。通过L18(37)正交设计和感官评定,确定了最佳调味配方,最佳配方为砂糖4%+食盐4%+味精0.5%+酱油1%+辣椒粉1%+姜粉0.5%+五香粉0.5%。用此调味配方调味的鱼松样品呈金黄色,色泽均匀一致,呈绒状,纤维疏松,口感肉质细腻,有麻辣味,鱼香味,无异味。更多还原

【Abstract】 For the sake of utilization of fritter from the quick-freezing process of the Tilapia’s flake, making the fritter into hot dried fish floss is a good way. In this paper we study the process technology of the hot dried fish floss made from fritter through using orthogonal design(L18(37)) and organoleptic test. the best recipe of hot dried fish floss was 4% sugar+4% NaCl+0.5% monosodium glutamate+1%sauce +1% capsicum powder + 0.5%ginger powder + 0.5% Spiced Powder. And the recipe owns even golden yellow, wadding form, pure and loose fiber, fine and smooth taste, hot flavor, fish’s fragrant and no peculiar smell.更多还原