The tresults showed that the optimum proportion was 50% fish paste,30% maize starchy,4%spinach juice,10% flour,0.5% salt,1.5% ginger juice,1% sugar,1.5% yellow rice wine,0.5%CMC,0.2% NaHCO,and 0 8% gourmet powder.

• 结果表明 :5 0%25鱼糜 ,30%25玉米淀粉 ,4%25菠菜汁 ,10%25面粉 ,0 5%25食盐 ,1 5%25姜汁 ,1%25庶糖 ,1 5%25黄酒 ,0 5%25羧甲基纤维素 ,0 2%25碳酸氢钠 ,0 8%25味精的配比下进行和面 ,稍后用小型压面机进行压制成形 ,再用鼓风干燥器烘至含水量小于 10%25 ,即可获得色香味形具佳的鱼肉菠菜面