基于模糊综合感官评价法研究海带猪肉丸加工工艺

摘要

Use pork and kelp as raw materials,the processing technology of kelp pork meatballs is studied by single factor and orthogonal tests combined with fuzzy mathematical sensory evaluation method.The results show that the optimal formula of kelp pork meatballs are kelp of 25 g,fat of 25 g,ice water of 20 g,starch of 16 g.%以猪肉和海带为原料,通过单因素和正交试验,结合模糊数学感官评价法,研究海带猪肉丸的加工工艺.结果表明:海带猪肉丸的最佳配方为海带25g,肥膘25g,冰水20g,淀粉16g.