农业科技与装备
農業科技與裝備
농업과기여장비
AGRICULTURAL SCIENCE & TECHNOLOGY AND EQUIPMENT
2011年
7期
26-29
,共4页
马鲛鱼%鱼丸%工艺
馬鮫魚%魚汍%工藝
마교어%어환%공예
Scombermorus%fish ball%technique
以马鲛鱼为原料,经过采肉、擂溃、成型、加热等工艺研制马鲛鱼丸,探讨影响产品质量的因素。结果表明,保证马鲛鱼丸质量的适宜条件为：食盐添加量3%,淀粉添加量20%,漂洗水温度控制在10℃以下,漂洗水量取鱼肉量的4倍,漂洗时间为每次3～4min,共3次,加热温度取90℃,加热时间40～45min。
以馬鮫魚為原料,經過採肉、擂潰、成型、加熱等工藝研製馬鮫魚汍,探討影響產品質量的因素。結果錶明,保證馬鮫魚汍質量的適宜條件為：食鹽添加量3%,澱粉添加量20%,漂洗水溫度控製在10℃以下,漂洗水量取魚肉量的4倍,漂洗時間為每次3～4min,共3次,加熱溫度取90℃,加熱時間40～45min。
이마교어위원료,경과채육、뢰궤、성형、가열등공예연제마교어환,탐토영향산품질량적인소。결과표명,보증마교어환질량적괄의조건위：식염첨가량3%,정분첨가량20%,표세수온도공제재10℃이하,표세수량취어육량적4배,표세시간위매차3～4min,공3차,가열온도취90℃,가열시간40～45min。
In this article, the processing conditions and ingredients, the quality-affecting factors in the making of Scombermorus fish ball were studied. The result indicated that the optimum condition of making Scombermorus fish ball is as follows： 14% common salt, 20% starch, below 10 ℃ of poaching water, 4 times poaching water amount, poaching 3-4min every time, and 90 ℃ heating for 40-45 min.
