营养鱼丸的开发研制

目的]研究开发营养鱼丸的最佳生产工艺。方法]以鳕鱼、猪肉和山药为原料,通过单因素和正交试验来确定营养鱼丸制备的最佳工艺参数。结果]试验确定了营养鱼丸制备的最佳工艺参数:护色剂为0.4%柠檬酸,山药用量4%,猪肉用量5%,制得的营养鱼丸制品含钙量明显高于普通鱼丸。结论]研究可在保持鱼丸特性的同时,增加鱼丸的营养成分并且降低产品成本,具有较广阔的发展空间。

The Research and Development on Nutrition Fish-ball

Objective] To study the optimum production technique of development of nutrition fish-ball. Method] With cod fish, pork and Chinese yam as material, the optimum technique parameters for preparation of nutrition fish-ball were determined through single-factor and orthogonal test. Result] The optimum technique parameters are： 0.4% citric acid, 4% Chinese yam dosage, 5% pork, the content of calcium in the obtained nutrition fish-ball is obviously higher than common fish-ball. Conclusion] The study not only can maintain characteristics of fish-ball, but also can increase nutritional components and reduce products cost, which has a board development space.