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| The Technology of Aloe Fish Hamburger Patty |
| ZHANG Suxia;CUI Huiling |
| Professional Technology College of Luohe,Luohe Henan 462000,P.R.China |
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Abstract Aloe and fish was taken as raw material,on the basis of single-factor test,we use the orthogonal test to optimize the processing conditions of aloe fish meat shao mai.The result indicated that the aloe’s recruitment was the mixed ratio of crushing rough quality of the fish and fish mince was 6:4,12% of the chopped materials’ quality,the fish hash’s recruitment was 25% of the chopped materials’ quality.The end product has a light refreshing scent of aloe and has no fish smell,and has the hamburg product flavor of the pork,the beef,the chicken.The product is an ideal nutrition health care food.
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2009, Vol. 23 
