| 鱼肉面条的研制 |
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| 引用本文： | 徐大伦,王海洪,周涛,傅关初,丁庆兰.鱼肉面条的研制[J].现代食品科技,1998(1). |
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| 作者姓名： | 徐大伦 王海洪 周涛 傅关初 丁庆兰 |
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| 作者单位： | 宁波大学食品科学与工程系!宁波315211 |
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| 摘 要： | 本文研究了以皮氏叫姑鱼，淀粉和面粉为主要原料，制作速冻鱼肉面条的工艺。鱼肉面条最佳配比为鱼肉69．58％，玉米淀粉16.78％，AA－2粉8.39％，藻酸钠0.1％，小苏打0．05％,味精1.0％，鸡蛋清4．0％，生姜粉0．1％。鱼肉面条中蛋白质占25．39％，脂肪0．27％，盐分1．31％，水分55．09％。
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| 关 键 词： | 鱼肉 面条 |
Studies on preparing of fish meal noodle |
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| Xu Daleng.Studies on preparing of fish meal noodle[J].Modern Food Science & Technology,1998(1). |
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| Authors: | Xu Daleng |
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| Abstract: | In this paper the preparing technique of fish meat noodle made from whie croaker, starch and flour was studied. The ingredients of fish meat noodle is: 69.58%fish meat, 16.78% corn starch, 8.39%AA-2 flour,0.1% NaAlg, 0.05%soda, 1.0% MSG, 4.0% egg yolk and 0.1% ginger powder. The final product contains 25.39% protein, 27% lipids, 1.31%Nacl and 55.09% moisture. |
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| Keywords: | fish meat noodle |
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