基于模糊数学评价与正交实验优化鲍鱼预制菜加工工艺

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中图分类号：TS217.1 文献标志码：A 文章编号：1000-9973（2026）04-0126-08

DOI：10.3969/j.issn.1000-9973.2026.04.018

Optimization of Processing Technology of Abalone Prepared Dish Based on Fuzzy Mathematics Evaluation and Orthogonal Experiment

WEI Si-qi1'²，WANG Ze-cheng²，YE Hui³，HE Ke-qi1²，PAN Sai-kun1，2* （1.Jiangsu Key Laboratory of Marine Bioresources and Environment，Lianyungang 222ooo，China; 2.College of Ocean Food and Biological Engineering，Jiangsu Ocean University， Lianyungang 222Ooo，China；3.Fosun Pharmaceutical （Xuzhou） Co.，Ltd.， Xuzhou ，China）

Abstract：In order to develop the utilization potential of abalone resources and promote the technological innovation of prepared dish industry，in this study，with sensory score as the index，on the basis of single factor experiment， a fuzzy mathematics comprehensive evaluation model is constructed and orthogonal experiment is used to systematically optimize the formula of prepared dish of braised abalone with garlic. The results show that the optimal formula is 4% light soy sauce， 12% cooking wine， 4% oyster sauce and 13% minced garlic.Under this formula，the sensory score of the product reaches 96.13 points，presenting sensory characteristics of reddish and translucent color，moderate saltiness and umami，and elastic and tender texture. This study aims to provide a theoretical basis for abalone prepared dish and promote the sustainable and healthy development of China’s seafood prepared dish industry.

Key words：abalone；prepared dish；systematic optimization of formula；fuzzy mathematisl comprehensive evaluation method;orthogonal experiment

鲍鱼（abalone），又称“鱼”，属腹足纲，足部肥大、肉质细嫩、营养丰富、味道鲜美，具有较高的食用价值。（剩余12299字）