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.
关键词
大黄鱼/白茶/鱼糕/模糊数学/工艺配方
Key words
large yellow croaker/white tea/fish cake/fuzzy mathematics/process formula
维普
万方数据