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首页> 外文期刊>The Kasetsart Journal >Development of Fish Strip from Hybrid Clarias Catfish Surimi Fortified with Konjac Flour
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Development of Fish Strip from Hybrid Clarias Catfish Surimi Fortified with Konjac Flour

机译：用魔芋粉强化的杂种Cl鱼鱼糜鱼条的研制

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摘要

The hybrid catfish surimi was prepared and used as raw material for fish strip. Fish strip was processed by mixing hybrid catfish surimi, flour, salt, sugar, soy sauce and pepper for 10 minutes before rolling into a thin sheet, cooked at 80℃ for 50 minutes in a hot air oven, then baked in a microwave oven at a high power level for 35 seconds to expand and dry before cutting into a strip. To increase fibre offish strip, 1% of konjac flour could be added with moisture content of the mixture adjusted to 70% and 0.1-0.2% sodium bicarbonate added. Dietary fibre of product from this process could be increased for 1.65 folds. The developed fish strip was more accepted in taste, texture and overall likeliness than the market product.
机译：制备了杂交cat鱼鱼糜并用作鱼条的原料。鱼条的加工方法是将hybrid鱼鱼糜，面粉，盐，糖，酱油和胡椒粉混合10分钟，然后轧成薄片，在80℃的热空气烤箱中煮50分钟，然后在微波炉中烘烤。切成条状之前，要在35秒内使用高功率级别进行扩展和干燥。为了增加鱼肉条的纤维含量，可以添加1％魔芋粉，并将混合物的水分含量调整至70％，并添加0.1-0.2％的碳酸氢钠。此过程中产品的膳食纤维可以增加1.65倍。与市场产品相比，发达的鱼条在口味，质地和总体相似性上更受欢迎。

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