| 加热方法和时间对成品鱼圆的影响 |
| |
| 引用本文： | 王坚. 加热方法和时间对成品鱼圆的影响[J]. 扬州大学烹饪学报, 2009, 26(1): 26-30 |
| |
| 作者姓名： | 王坚 |
| |
| 作者单位： | 浙江旅游职业学院,浙江,杭州,311231 |
| |
| 摘 要： | 不同的加热方法和加热时间将直接影响到成品鱼圆的口感和弹性。研究采用冷水加热和热水直接加热（6、7、8、9min）两种方法将鱼圆成熟，通过理化测试和感官评价，得出鱼圆成熟的加热方法和时间是：在85℃（恒温）的热水中加热7min的鱼圆质量最好。
|
| 关 键 词： | 加热方法 加热时间 凝胶强度 烹饪工艺 |
Effects of Different Heating Methods and Time on Finished Fish Ball |
| |
| WANG Jian. Effects of Different Heating Methods and Time on Finished Fish Ball[J]. Cuisine Journal of Yangzhou University, 2009, 26(1): 26-30 |
| |
| Authors: | WANG Jian |
| |
| Affiliation: | WANG Jian (Tourism College of Zhejiang, Hangzhou 311231, Zhejiang, China) |
| |
| Abstract: | Different heating methods and time directly affect the taste and resilience of the finished fish balls. Two methods are adopted in the experiment to heat the fish ball in cold water and hot water respectively （6, 7, 8, 9mins）. The physical and chemical test shows that the fish ball is perfect in quality, heated in hot water （85 ℃ ） for 7 minutes. |
| |
| Keywords: | heating method heating time glue intensity cooking technology |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
