用鱿鱼下脚料制作肉丸的工艺研究

通过单因素试验对鱿鱼下脚料制作肉丸的工艺进行研究,探讨影响鱿鱼下脚料肉丸口感的各种因素。通过感官评定,最终找出提高鱿鱼下脚料肉丸感官品质的方法,确定鱿鱼下脚料肉丸原辅料的最佳用料比例及最适宜的加工工艺条件:漂洗水温为5℃,鱼肉质量3倍的用水量,漂洗2～3次,共10 min左右,擂溃温度为5℃,擂溃中食盐用量为2%,空擂5～7 min,盐擂10～15 min,味擂10～15 min。在此加工条件下,制品具有鱿鱼肉特有的鲜味,爽口,柔软而不硬实,弹性佳。

Processing Technology of Outgrowth-surimi Ball

The technology of squid surimi ball processing is studied,and the factors which impact the elasticity of octopus are discussed.The effects of five factors are studied by single factor test.By sensory evaluation,the best way of improving the quality and the material proportion of octopus surimi ball is determined: water temperature at 5 ℃,water amount at 3 multiple, washing 2～3 times,and all in around 10 min;beating temperature at 5 ℃,beating salt with 2%,beating 5～7 min,and then salt beating 10～15 min,and then season beating 10～15 min.Under these conditions,the surimi ball is tasty,plasticity, elasticity and not broken.