鳕鱼、板栗复合饼生产新工艺及其配方的研究

对鳕鱼、板栗复合饼的生产工艺及其配方进行了研究。通过正交实验得到腌制鳕鱼肉馅配方为每500g鳕鱼用葱姜25g、白胡椒10g、料酒和味精少许、把鳕鱼肉切成颗粒、腌制20min;通过模糊数学综合评判法得到鳕鱼饼的最佳配方为每250g面粉添加板栗30g﹑鸡蛋45g﹑腌制鳕鱼肉40g,在160℃下用电磁炉烤制15min。采用该配方和工艺生产出的鳕鱼饼营养丰富,口感酥松,具有独特的鳕鱼风味。 

Study on technology and formula of cod-chestnut composite bread

The processing technology and formula of cod-chestnut composite bread were studied.The salted cod-meat formula was 500g cod with onion and ginger 25g,white pepper 10g,a little cooking wine and monosodium glutanate by orthogonal experiment,and cod-meat was cut into grain and salted for 20min.The best formula by fuzzy mathematical comprehensive evaluation for cod bread was 250g flour with Chinese chestnut 30g,eggs 45g and salted cod-meat 40g and toasted in fire burger system for 15min with the induction cooker at the temperature of 160℃.In this way,the cod bread was nutritive,flaky,with unique cod-flavor.