油煎工艺条件对香煎大麻哈鱼品质的影响

以黑龙江特色菜肴"香煎大麻哈鱼"为研究对象,主要探究不同油煎温度(145,150,155,160,165℃)和时间(6,7,8,9,10min)对香煎大麻哈鱼品质的影响。通过单因素试验分别对香煎鱼肉的剪切力、出品率、水分含量和感官质量进行测定,筛选出最佳的加热工艺。结果表明,香煎大麻哈鱼最佳的油煎条件为在油温155℃时油煎8min,此时鱼肉最嫩,出品率较高,水分含量最大,感官评价得分最高,表现为肉质多汁性、口感等感官品质最佳。

Effect of Frying Process Conditions on Quality of Sauteed Salmon

Take "sauteed salmon",a special dish of Heilongjiang Province,as the research object,this paper mainly explores the influence of different frying temperatures(145,150,155,160,165℃)and frying time(6,7,8,9,10 min)on the quality of sauteed salmon.The shear force,yield,water content and sensory quality of sauteed salmon are measured by single factor experiment.Furthermore,the best heating parameters are selected.The results show that the optimal frying condition for sauteed salmon is being fried for 8 min at 155℃,at this time,the fish is the most tender,with a higher yield,the highest water content,and the highest sensory evaluation score,which shows that the meat has the best sensory quality such as succulence and taste.