Optimization of Processing Technology of Fish and Mutton Dishes by Response Surface Method
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
万方数据
维普
