安徽科技学院学报
安徽科技學院學報
안휘과기학원학보
JOURNAL OF ANHUI SCIENCE AND TECHNOLOGY UNIVERSITY
2012年
2期
44-47
,共4页
郑海波%张献领%马涛%白坤%严恒恒%洪峰
鄭海波%張獻領%馬濤%白坤%嚴恆恆%洪峰
정해파%장헌령%마도%백곤%엄항항%홍봉
配方%正交试验%鲢鱼
配方%正交試驗%鰱魚
배방%정교시험%련어
Formula%Orthogonal experiment%Silver carp
以鲢鱼为原料,采用正交试验设计,以感官评分值为评价指标,对鲢鱼粒的调味工艺和配方进行优化。调味优化配方为:砂糖6%,食盐3%,辣椒2%,料酒3%,味精l%,五香粉2%。调味优化工艺为:调味时间4h,调味温度15%,配料添加量17g/10%鱼肉。
以鰱魚為原料,採用正交試驗設計,以感官評分值為評價指標,對鰱魚粒的調味工藝和配方進行優化。調味優化配方為:砂糖6%,食鹽3%,辣椒2%,料酒3%,味精l%,五香粉2%。調味優化工藝為:調味時間4h,調味溫度15%,配料添加量17g/10%魚肉。
이련어위원료,채용정교시험설계,이감관평분치위평개지표,대련어립적조미공예화배방진행우화。조미우화배방위:사당6%,식염3%,랄초2%,료주3%,미정l%,오향분2%。조미우화공예위:조미시간4h,조미온도15%,배료첨가량17g/10%어육。
The flavoring formula and flavoring processing technology of silver carp tidbit were optimizea t)y using the method of orthogonal test design, while sensory scale value was acted as evaluation indicator. The optimal flavoring formula was: sugar 6%, salt 3%, chili 2%, cooking wine 3% , monosodium glutamate 1%, and five