鲢鱼粒调味工艺的正交试验优化研究

摘要

The flavoring formula and flavoring processing technology of silver carp tidbit were optimizea t）y using the method of orthogonal test design, while sensory scale value was acted as evaluation indicator. The optimal flavoring formula was： sugar 6%, salt 3%, chili 2%, cooking wine 3% , monosodium glutamate 1%, and five%以鲢鱼为原料，采用正交试验设计，以感官评分值为评价指标，对鲢鱼粒的调味工艺和配方进行优化。调味优化配方为：砂糖6％，食盐3％，辣椒2％，料酒3％，味精l％，五香粉2％。调味优化工艺为：调味时间4h，调味温度15％，配料添加量17g／10％鱼肉。