The experiment with crucian carp and mutton as the main raw materials,the effects of three factors on the quality of fish and mutton dishes were investigated through a single factor test,and then the soluble protein and sensory evaluation were used as the response value to determine the optimal technological conditions of fish and mutton dishes:the boiling time was 8 minute,the ratio of feed to liquid was 1∶5 and the amount of salt added was 0.3％,and the soluble protein content in fish and mutton dishes was 6.99 mg/mL under these conditions.The sensory score was 92.33 points.The fish and mutton dishes made under the conditions of this process have a mellow and delicious taste,and the mutton is tender and delicious,which can provide a theoretical basis for the development of prefabricated fish and mutton dishes.
fish and mutton dishesresponse surfacesoluble protein contentsensory evaluation
维普
万方数据
