【摘要】 为了建立标准化的调理鱼肉制品的制作工艺，确保产品品质和风味的稳定性，文章以鲫鱼鱼肉为原料，以食盐、鸡精、糖、料酒、姜粉、复合磷酸盐为主要配料，经过滚揉腌渍、包装、冷藏等步骤，制作了调理鲫鱼肉制品，并根据感官评价得分对制作调理鲫鱼肉的腌制配方进行了优化。在对各配料最佳添加量的单因素实验基础上，通过正交实验法设计优化实验方案，根据极差计算确定了调理鲫鱼腌制液的最佳配方。以肉重计，各种配料的添加量分别为食盐0.7%、鸡精0.15%、糖3%、料酒6%、姜粉0.1%、复合磷酸盐0.35%。通过该腌制液制作的调理鲫鱼肉具有咸淡适宜，腥味较低，口感细腻，能较好保持新鲜鱼原有滋味等特点，可直接用于煎、炸、焖、煮烹调使用。更多还原

【Abstract】 To establish a standardized production process for prepared fish products and ensure the quality and flavor stability of products, with Carassius auratus as the raw material, salt, chicken essence, sugar, cooking wine, ginger powder and compound phosphate as the main ingredients, prepared Carassius auratus products are made through rolling, marinating, packaging, refrigerating and other steps, and the marinating formula for preparing prepared Carassius auratus is optimized according to the sensory evaluation score.On the basis of single factor experiments of the optimal additive amount of each ingredient, the optimization experiment scheme is designed by orthogonal experiment method, and the optimal formula for marinating solution of prepared Carassius auratus is determined according to the range calculation. In terms of fish weight, the additive amount of each ingredient is salt 0.7%, chicken essence 0.15%, sugar 3%, cooking wine 6%, ginger powder 0.1% and compound phosphate 0.35%. The prepared Carassius auratus processed with the marinating solution has the characteristics of suitable saltiness, lower fishy odour, delicate taste, can better maintain the original taste of fresh fish, and it can be directly used for frying, stewing and cooking.更多还原