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研究報告

更新日期: 2012-01-04
點閱數: 1,939

龍鬚菜鯖魚餅之研發

年度 2006
計劃名稱 龍鬚菜鯖魚餅之研發
中文摘要 本研究之目的為研發鯖魚餅及龍鬚菜鯖魚餅的配方和最適製作流程。先將鯖魚漿、粉料、鹽或龍鬚菜和水以不同比例均質乳化成的漿糰,充填入人工腸衣中蒸煮、冷卻老化、切片成型,再以80 ℃烘烤3-4小時,使鯖魚胚之水分含量降至15%以下,最後再以180 ℃油炸膨發。結果顯示在鯖魚肉、樹薯澱粉和水的配方比在3:3:1因加入的水分太少而使澱粉糊化不完全,配方比在1:1:1時又因糊漿太稀不易切片成型,以配方比在2:2:1所製造的鯖魚胚,油炸後的膨發比例達700%以上,分析此鯖魚餅的色澤L*為69.1、a*為2.1、b*為23.7,組織硬度為2.8 kg、脆度為7.5 mm,水活性低於0.7。而龍鬚菜鯖魚餅的配方是以1%-2%乾燥龍鬚菜或其粉末均質加入鯖魚肉、樹薯澱粉和水比例為2:2:1的漿糰進行乳化為宜,或利用醬油膏將龍鬚菜海苔片黏貼於鯖魚片成品上,再行烘乾之龍鬚菜海苔鯖魚餅,此調味產品之品評結果最受喜愛,故可增加龍鬚菜和鯖魚的食用量。
英文摘要 The formula and manufacture processing of gracilar mackerel cakes will be studied and developed. The mackerel meat, sweet potato power and dried seasoned gracilar will be mixed with water, and then homogenized, emulsified, gelatinized, dried. The semi-dried products will be fried in a microwave fryer to produce puffy and crisper gracilar mackerel cakes. The results showed that the fish paste with the ratio of surimi, starch and water at 3:3:1 was hard to gelatinized due to low moisture content; however, the ratio of that at 1:1:1 was hard to cut slices due too high moisture content. Therefore, the ratio of that at 2:2:1 could obtain fried puffy cakes with puffy ratio over 700%. The L*, a* and b* of the mackerel cakes were 69.1, 2.1 and 23.7, respectively. The hardness and crispness of products were 2.8 kg and 7.5 mm, the water activity of products were under 0.7. The addition of dried gracilar was 1-2% in the sruimi paste. The utilization amounts of mackerel and gracilar will be increased. The gracilar mackerel cakes are nutritive due to higher nutrition values of gracilar and mackerel.
計畫編號 95農科-10.1.4-漁-F1(2)
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