摘要
研究的目的是找到代替传统工艺中鱼扇子的鱼类以及添加量等最佳配方,主要采用感官评定和特征理化指标试验方法对鱼酱酸调味料的加工工艺进行研究。感官评定和特征理化指标研究结果表明:鱼酱酸调味料的最佳配方为在试验的5个品种中,稻田鲤鱼添加量为20%;小河鱼添加量为20%。试验中这一配方是最适合当地鱼酱酸调味料生产企业选择原料的配方。
The main research purpose is to find out fish substitutes for fish fans in traditional crafts,as well as the best formula such as the additive amount of fish,and use sensory evaluation and characteristic physical and chemical index test methods to study the processing technology of fish sauce acid seasoning.According to the results of sensory evaluation and physico-chemical characteristics,the best formula for fish sauce acid seasoning is:in the five tested varieties,the selected rice field carp is added in an amount of 20%,the small river fish is added in an amount of 20%.In this experiment,this formula is the most suitable for the selection of raw materials of local fish sauce acid seasoning manufacturers.
引文
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