Abstract:Taking fresh Enteromorpha prolifera and Pseudosciaena polyactis as raw materials, effects of pretreatment, seasoning and frying on the production of E. prolifera dried fish floss were studied. Through the orthogonal design and sensory evaluation, the best flavoring formula for the pressurization of P.polyactis was established as 3.0% salt, 0.8% monosodium glutamate, 2.0% white sugar, 1.0% cooking wine and P. polyactis beating time was determined as 4 min.The frying conditions were optimized by response surface analysis.The optimum conditions were as follows:weight ratio of surimi to E. prolifera powder 3.85∶1, initial frying time 14.2min and crisp-frying time 41.5 min. The final product with special flavor and rich nutrition suggested that it is a new technique for the deep processing of both E. prolifera and P.polyactis.
