土豆红豆鱼香肠的研制

鱼香肠是以鱼肉为主要原料灌制的香肠。它营养丰富、味道鲜美、风味独特,深受广大消费者喜爱,尤其是老人和儿童。鱼香肠的优点是有外包衣(畜肠衣或塑肠衣)使鱼肉与外界隔绝,流通方便,卫生条件较好,加工后可长期保存。本文通过正交实验,探讨土豆和红豆添加量对鱼肉香肠感官质量的影响,逐步确定土豆和红豆的最优添加量,最终确定了新型鱼香肠最优配比为:以鱼肉质量计,土豆添加量:37%,红豆添加量:38%,畜肉添加量:15%,板油添加量:7.5%,淀粉添加量:5.6%,精盐添加量:2.25%,咖喱粉添加量:0.43%,胡椒粉添加量:0.06%,味精添加量:0.2%。

Development of Potato and Red Bean Fish Sausage

Fish sausage is a kind of sausage made from fish.It has rich nutrition,delicious taste and unique flavor,and is loved by consumers,especially the elderly and children.The advantage of fish sausage is that it has outer coating(animal casing or plastic casing),which makes the fish meat isolated from the outside world,convenient for circulation and good sanitary conditions.After processing,it can be preserved for a long time.This paper discussed the influence of the amount of potatoes and red beans on the sensory quality of fish sausage.Through orthogonal experiment,the optimal amount of potatoes and red beans is determined step by step.Finally,the optimal proportion of new fish sausage is determined as follows:Calculated by fish,the amount of potatoes added:37%,red beans added:38%,animal meat added:15%,board oil added:7.5%,starch added:5.6%,refined salt added:2.25%,curry powder added;0.43,pepper added:0.06%,mono sodium glutamate added:0.2%.