三文鱼鱼饼加工工艺研究

摘要

Salmon comminuted meat which was the by-products of salmon fillet processing was taken as the raw material to produce salmon fish cake.The sensory value of fish cake was taken as the main evaluation index, the effect of four factors including flour, starch, the adding amount of egg liquid and baking time on the quality of fish cake was investigated through single factor experiment and orthogonal experiment.The results showed that the optimal processing condition of salmon fish cake was: flour 12%, starch 9% , egg liquid 12% and baking time 14min (top temperature 140℃, bottom temperature 120℃).The salmon fish cake made with this condition was golden color, nutritious and delicious.%以三文鱼鱼片加工副产物三文鱼碎肉为原料,制作三文鱼鱼饼.以鱼饼的感官评分为主要的评价指标,通过单因素实验和正交实验考察面粉、淀粉、鸡蛋液添加量以及烘烤时间4个因素对鱼饼品质的影响.结果表明三文鱼鱼饼的最佳生产工艺条件为:面粉12%、淀粉9%、鸡蛋液12%,烘烤时间14min(上火140℃,下火120℃).所制得的三文鱼鱼饼色泽金黄,营养美味.