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黄金银鱼饼是用银鱼为主要原料制成的,而调料的添加量是影响其品质风味的主要因素。在调料单因素试验基础上,运用正交试验确定最佳黄金银鱼饼的配方是每100g银鱼,分别添加1.25%的精盐、2%的鸡精、2.5%的白砂糖、0.5%的白胡椒粉、0.1%的葱粉、0.1%的姜粉、2%的料酒、2%的生粉及6%的蛋清。在180℃油温中油炸90s,该方法加工的黄金银鱼饼表面金黄、口感良好、鲜美多汁、外酥里嫩。
Goldfish cake is made of silver fish as the main raw material, while the amount of seasoning is the main factor affecting the quality of its flavor. On the basis of the single-factor experiment of spices, orthogonal test was used to determine the best recipe of the golden oyster cakes per 100 g silver fish, respectively adding 1.25% salt, 2% chicken, 2.5% white sugar, 0.5% white pepper Powder, 0.1% onion powder, 0.1% ginger powder, 2% cooking wine, 2% raw meal and 6% egg white. Fried in oil temperature 180 ℃ 90s, the method of processing the golden yellowbait cake surface golden, good taste, delicious juicy, crisp outside the tender.