以沙條製成魚丸之最適加工方法

Study on the Use of Small Sharks for Fish Ball Production

鄭森雄(Sen-Shyong Jeng) ； 黃登福(Deng-Fwu Hwang)

《臺灣水產學會刊》 6卷2期 (1979/06) Pp. 32-41

https://doi.org/10.29822/JFST.197906.0004

摘要

為改進臺灣煉製品之品質，製成良好之產品，乃研究以臺灣多產之沙條為原料，製成魚丸之最適加工條件。經實驗後，發現：
1．以沙條為原料，製成魚丸之調理條件為：含水量以78.5%最佳；加熱方式以90℃加熱30分，或先經過30℃靜置1小時後，再於90℃加熱30分最佳；但為操作方便起見，100℃，30分之加熱亦可使用。
2．捕獲後，以冰貯藏之沙條，在5日內尚可製成魚丸，超過6日，則不適做為魚丸之原料。冷凍沙條之貯藏期限為2～3個月。加鹽之沙條魚漿僅可貯藏3～4個月。然而，無鹽魚漿經貯藏5個月後，所製魚丸之品質仍佳。故欲長期貯藏沙條，以製成無鹽魚漿最為理想。
3．冷凍沙條運囘漁港後，最好不經過解凍－再凍結步驟，若不得已時，亦以處理成魚片後再凍結為佳。
4．將新鮮或冷凍沙條製成魚丸後，以包裝及未包裝方式貯藏於2℃或25℃時，以加包裝並放置於2℃者，耐藏時間較長，可達4日。

並列摘要

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%, (2) the fish balls were cooled in air rather than in running water, (3) the minced fish was heated at 90℃ for 30 minutes or set at 30℃for 1 hour then heated at 90℃ for 30 minutes. Quality of fish balls made of iced or frozen small sharks and from frozen minced small shark (salted and unsalted) was studied. It was found that iced fish must be used within 5 days after catching. The -20℃ frozen stored fish could be used within 2 months. Frozen unsalted minced fish stored at -20℃ for 3 months could still make good quality fish bails; even those that stored for 5 months could make acceptable fish balls. The frozen salted fish, was good for making good quality fish balls only within 2 months' storage. Therefore, the best way to keep small sharks as raw material for manufacturing fish balls is to make frozen unsalted minced fish and the storage time at -20℃ is about 5 months. It was also found that storage in polyester or polyethylene bags temperature of 2 to 4℃ kept the product in good quality for 4 days.