查詢結果分析
來源資料
頁籤選單縮合
題 名 | 鯖魚餅之研發=Development of Mackerel Fish Cake |
---|---|
作 者 | 陳淑德; 陳輝煌; 張元碩; | 書刊名 | 宜蘭大學生物資源學刊 |
卷 期 | 5:1 2009.06[民98.06] |
頁 次 | 頁23-28 |
分類號 | 439.7 |
關鍵詞 | 魚餅; 漿糰; 膨發率; 乾燥; 油炸; Fish cake; Pasta; Puffing ratio; Dry; Fry; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究之目的為研發鯖魚餅的配方及製作流程。首先將鯖魚漿和樹薯澱粉和水以不同比例均質乳化,將 混合均勻之漿糰充填於人工腸衣中蒸煮、冷卻、切片成型,再以80℃烘烤3~4 小時,使鯖魚餅胚之水分含量 降至15%以下,最後再以180℃油炸膨發製成鯖魚餅。結果顯示在鯖魚肉、樹薯澱粉和水的配方比在2:2:1 所 製造的鯖魚餅胚,油炸後的膨發率可達850%以上。鯖魚餅的水分和油脂含量分別為6.61~7.2%和 10.76~13.13%,水活性低於0.7。鯖魚餅的色澤明亮度L*為73.2、紅色度a*為1.4、黃色度b*為24.0,質地破 碎力為1.27 kg、變形量為6.6 mm。而改變鯖魚肉添加比率,在35~45%間均可製造品質良好的鯖魚餅,且鯖 魚餅的嗜好性品評介於有點喜歡和普通之間。 |
英文摘要 | The objective of this study was to develop the formula and processing of mackerel fish cake. The different ratios of mackerel flesh, cassava starch and water were mixed, homogenized, and then filled into an artificial casing. They were cooked, cooled, and then cut to small pieces of fish pellets. The fish pellets were dried in a 80℃ oven for 3~4 hours to decrease moisture content below 15%, and were finally fried at 180℃ to produce the fish cakes. The ratio of mackerel: cassava starch: water in the pasta was 2:2:1, and the puffing ratios of fish cake were over 850%. The moisture and oil contents of fish cakes were 6.61~7.2% and 10.76~13.13%, respectively, and their water activities were lower than 0.7. The color L*, a* and b* of fish cakes were 73.2, 1.4 and 24.0, respectively. The breaking force and deformation of fish cakes were 1.27 kg and 6.6 mm, respectively. Addition of 35% to 45% mackerel fish in the pasta was able to get good quality of fish cake. The sensory evaluation of fish cake was between a little like and normal levels. |
本系統中英文摘要資訊取自各篇刊載內容。