Process optimization of white tea-flavored large yellow croaker cakes by fuzzy mathematics sensory evaluation method
The processing technology of Jingzhou fish cake in Hubei Province,which uses large yellow croaker and white tea powder as the main raw materials,was studied using the fuzzy mathematical sensory evaluation method.This method was employed to investigate the impact of corn starch,white tea powder and pig fat on the sensory evaluation of fish cake.Through single factor test and orthogonal test,the optimum formula of fish cake was optimized as follows:1 000 g of surimi,100 g of corn starch,10 g of white tea powder and 180 g of pig fat,other auxiliary materials were 10 g of salt,30 g of sugar,30 g of cooking wine,5 g of monosodium gluta-mate,and 50 g of water.The experimental results show that the large yellow croaker fish cake made by this process and formula has delicate taste,good elasticity and toughness,fresh and strong taste rather than a fishy favpe,a moderate level of saltiness and sweetness,and a light white tea aroma.
large yellow croakerwhite teafish cakefuzzy mathematicsprocess formula
万方数据
维普
