为充分发掘湖北本地的物产资源，赋予传统鱼圆新的饮食保健功能，武汉商学院鄂菜研发中心以鄂西特产葛根粉替代鱼圆传统制作工艺中的淀粉，研制出葛粉鱼圆。本试验采用质构法和折曲法测定鱼圆的凝胶性，以鱼糜凝胶强度为主要评价指标，探究葛粉鱼圆的最佳工艺条件。试验结果为：葛粉添加量为鱼肉重量的5%，葱姜汁的添加量为90%，食盐的添加量为1.5%；鱼糜漂洗3次，凝胶化温度为35℃，凝胶化时间为40 min，擂溃时间为15 min。%In order to fully taped the local product resources of Hubei province , endowed the traditional fish ball the new diet health care function. Hubei food research and development center of Wuhan business university used western Hubei specialty puerarin powder to replace starch that in the production process of traditional fish ball and developed the pueraria fish ball.This experiment adopted the structure method and flex method to measure the gel property of fish ball, minced fish gel strength as the main evaluation index, to explore the optimum process conditions of pueraria fish ball.The results as follows:kudzu powder content was 5%, green onion and ginger add quantity of 90%, the amount of added salt was 1.5%;Minced fish rinsed three times, the gelling temperature of 40℃, the gelation time of 40 minutes, the best stirring time was 15 minutes.
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