摘要
为了有效去除腥味,获得风味独特的鱼肉肠,通过对不同香辛料的加入量和配比对鱼肉肠风味的影响,不同淀粉、糖、食盐添加量以及蒸煮温度时间对鱼肉肠质地的影响研究,以确定最优工艺条件制作出的鱼肉肠具有肠体饱满、质地坚实、色泽纯正、风味独特、入口醇香、营养丰富的特点。
In order to make fish sausages without fishy smell but unique flavor, the influences of different quantity added and ratio of spices on fish sausage flavor were studied. Effects of different added quantity of potato starch, sugar, salt amount, and the cooking temperature and time on the fish sausage character were tested. Fish sausages cooked in such conditions had the characters of full body, firm texture, pure color and unique flavor, mellow taste and full nutrients.
出处
《食品科技》
CAS
北大核心
2012年第2期165-168,共4页
Food Science and Technology
关键词
鱼肉肠
工艺
风味
质地
fish sausages
technology
flavor
texture
