Standardisation of recipe for fish ball in curry from Catla catla.

摘要

A method of preparation of fish ball in curry, having a standard size of 10 g weight of fish ball from catla has been developed, by using surimi of catla. Different ingredients viz., ginger, garlic, green chilly and starch were standardised for preparation of fish ball in curry. The sensory evaluation showed that the quantity of 0.51 g ginger paste was found superior than 0.21, 0.31, 0.41 and 0.61 g in the curry paste. 3.34 g of garlic paste was found best based upon sensory evaluation as compared to 2.34, 2.84, 3.84 and 4.34 g in the fish ball in curry recipe. 1.00 g of green chilly was found to be superior as compared to 0.70, 0.80, 0.90 and 1.10 g. Ordinary starch was found to be appropriate as compared to wheat, tapioca, potato and modified starches. The ratio of 60:40 ordinary to modified starch in fish ball was found better than 90:10, 80:20, 70:30 and 50:50 ratios in fish ball.