Abstract:
The most suitable wrapping slurry technology for making crispy fish cubes was studied with antarctic icefish. The effects of the different ratio of flour to starch,ratio of powder to water and mixing time on the wrapping rate,fat content and comprehensive score of the crispy fish cubes for antarctic icefish were investigated,the response surface method was used to optimize the most suitable wrapping slurry technology conditions to obtain better product quality. The results showed that the optimum conditions of starching were as follows:the ratio of flour to starch was 3:2,the ratio of powder to water was 12:11,and the mixing time was 10 min. Meanwhile,the starching of antarctic icefish was evenly,the outside was crispy and the inside was tender,the comprehensive score was 29.42±0.20,and the results agree well with the predicted values. The optimum process is feasible,and the quality of crispy fish cube is good.
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