草鱼茸标准化制作工艺探讨

草鱼茸在鱼糜制品中最具代表性,其制作工艺是否科学合理,直接影响到成品在色泽、质感、形态等诸方面的质量。本文通过对草鱼的宰杀时间、主配料比例、搅拌力度以及烹调温度等的实验研究,得出制作草鱼圆的最佳工艺。

Chopped Grass Carp Standardization Process

Chopped grass carp is one of the most representative in minced fish products, whether its production process is scientific and reasonable, directly affect the finished product in color, texture, shape and other aspects of quality. This paper through the slaughter of grass carp time, proportion of main ingredients, stirring intensity and cooking temperature experiment research, the optimum process of production of grass carp round.