马鲛鱼丸的加工工艺研究

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。

Study on the Processing Technique of Scombermorus Fish Ball

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.