以沙条制成鱼丸之最适加工方法.PDF

以沙條製成魚丸之最適加工方法 鄭森雄*﹒黃登幅** Study on the Use of Small Sharks for Fish Ball Production Sen Shyong JENG and Deng Fwu HWANG (Received May. 7, 1979) Small sharks are the most abundant fish species used as raw materials for making minced fish products in Taiwan. In order to improve the quality of minced fish products , the processing method of using small sharks to produce fish balls was studied. It was found that the best quality could be obtained when (1) water content of the minced fish was kept at its present level, i. e. 78.5好， (2) the fish bal1s were cooled in air rather than in running water 0 0 , (3) the minced fish was heated at 90 C for 30 minutes or set at 30 C for 1 hour then heated 0 at 90 C for 30 minutes. Quality of fish balls made of iced or frozen small sharks and from frozen minced smal1 shark (salted and unsalteá) was studied. 0 It was found that iced fish must be used within 5 days after catching. The - 20 C frozen o stored fish could be used within 2 months. Frozen unsa 1ted minced fish stored at -20 C for 3 months could still make good quality fish bal1s; even those that stored for 5 months could make acceptable fish ba1 1s.