With the use of low-cost freshwater chub and pig fat as materials and starch of sweet potato and egg white as accessories,process of fish sponge cake was explored.

• 以新鲜廉价的鲢鱼和猪肥肉为原料,红薯淀粉和鸡蛋清作主要辅料,研究了鱼糕的加工工艺,并采用正交试验对工艺配方进行了优化。