查詢結果分析
來源資料
頁籤選單縮合
題名 | 鯖魚混合魚漿乾燥製成珍味食品之探討 |
---|---|
作者 | 蔡憲華; 汪復進; | 書刊名 | 技術學刊 |
卷期 | 8:3 1993.09[民82.09] |
頁次 | 頁393-398 |
分類號 | 439.72 |
關鍵詞 | 珍味食品; 乾燥; 混合魚漿; 鯖魚; |
語文 | 中文(Chinese) |
中文摘要 | 經採肉,水漂後之鯖魚碎肉,各分別混以1/4鯖魚肉量的絞豬肉和1/5鯖魚肉量 (W/W) 的雞胸肉,同時添加15%玉米澱粉,5%蔗糖,0.2%重合磷酸鹽,經擂潰,熱形膠 (4℃,12hrs.) 後,可得穿破力400~500g ,變形度8~9mm,白度60~70和曲折試驗A-AA級之煉製品。再以此煉製品浸於水活性0.75~0.78之調味浸漬液 (主要含甘油20%,山梨醇10%,蔗糖30%) 後,以熱風乾燥 (溫度70~80℃,風速2.5m/min) 12~ 16 hrs. ,可得水活性0.6~0.7之食品。由品質測定 (一般成份分析,物性、色澤差異、微生物檢驗) 和官能品評結果,以混合雞胸肉之鯖魚魚漿製品比混合絞豬肉者之接受性較佳,而單由鯖魚魚漿製品則接受性最差。 |
英文摘要 | After washing the minced mackerel flesh, one forth (w/w) of pork flesh and one fifth (w/w) of chicken breast flesh were added respectively to obtain the mixed flesh, then 15% corn starch, 5% sugar and 0.2% polyphosphate were mixed together in and minced to become surimi. The quality index of breaking force 400-500g, deformation 8-9mm, folding test A-AA grade and whiteness 60-70, all indicated that good mixed surimi product would be obtained through 12 hours setting at 4℃. The surimi prooduct continuing to immerse in Aw 0.75-0.78 of seasoning solution which contained 20% glycerol, 10% sorbitol and 30% of sugar, therefore the good quality of snack mackerel food of Aw 0.6-0.7 will be produced through hot-air drying in a proper condition, 70-80℃ and air velocity 2.5 m/mim. for 12-16 hours. Quality test and the sensory evaluation for the snack mackerel food also result a priority as mixing chicken flesh first, pork flesh second and the third was in pure mackerel flesh. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。