| 摘要: |
| 以新鲜浒苔、小黄花鱼为主要原料，研究了原料预处理、调味炒制等工艺条件对浒苔鱼松产品的影响。通过正交设计和感官评定，确定小黄花鱼调味料最佳配方为：食盐3.0% ，味精0.8% ，白糖2.0% ，料酒1.0%；小黄花鱼打浆时间4 min；应用响应面分析法得到最优生产工艺：小黄花鱼糜、浒苔粉添加量之比为3.85∶1，初炒时间14.2min，炒酥时间41.5min。研制出的鱼松风味独特，营养丰富，为二者资源的深加工开辟了一条新的途径。 |
| 关键词: 浒苔 小黄花鱼 鱼糜 鱼松 响应面 |
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| 基金项目:国家海洋局海洋公益性行业科研专项经费项目（201105028） |
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| Optimization of processing techniques for Enteromorpha prolifera dried fish floss by response surface analysis |
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| Abstract: |
| Taking fresh Enteromorpha prolifera and Pseudosciaena polyactis as raw materials, effects of pretreatment, seasoning and frying on the production of E. prolifera dried fish floss were studied. Through the orthogonal design and sensory evaluation, the best flavoring formula for the pressurization of P.polyactis was established as 3.0% salt, 0.8% monosodium glutamate, 2.0% white sugar, 1.0% cooking wine and P. polyactis beating time was determined as 4 min.The frying conditions were optimized by response surface analysis.The optimum conditions were as follows:weight ratio of surimi to E. prolifera powder 3.85∶1, initial frying time 14.2min and crisp-frying time 41.5 min. The final product with special flavor and rich nutrition suggested that it is a new technique for the deep processing of both E. prolifera and P.polyactis. |
| Key words: Enteromorpha prolifera Pseudosciaena polyactis Surimi Dried fish floss Response surface analysis |
