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The results showed that the optimum recipes of Scomber japonicus grilled fish tidbit were salt 1.5%, sugar 12%, malt dextrin 3% and carrageenan 1.5%, respectively. 實(shí)驗(yàn)結(jié)果表明，制作鮐魚(yú)休閑魚(yú)肉粒的較佳工藝配方為精鹽1.5%，白砂糖12%，麥芽糊精3%和卡拉膠1.5%。