| 半干鲢鱼片油炸工艺研究 |
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| 引用本文： | 孙洋,姜启兴,许学勤,夏文水,颜桂阜. 半干鲢鱼片油炸工艺研究[J]. 食品与机械, 2012, 28(3): 59-61,67 |
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| 作者姓名： | 孙洋 姜启兴 许学勤 夏文水 颜桂阜 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214122 |
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| 基金项目： | 现代农业产业技术体系建设专项资金资助项目 |
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| 摘 要： | 以鲢鱼为原料,研究油炸前鱼片含水量对油炸产品、油炸条件对鲢鱼片脱水速率、吸油率、产品质构的影响。结果表明,油炸最适条件为180℃,油炸约4.5min,产品最终水分含量在40%左右。油炸前鱼片含水量控制在65%左右,能有效降低油炸时鱼片的吸油且能得到品质较好的鱼片。
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| 关 键 词： | 鲢鱼 油炸 水分含量 含油率 质构 |
Study on frying process of semi-dry Zsilver carp fillets |
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| SUN Yang , JIANG Qi-xing , XU Xue-qin , XIA Wen-shui , YAN Gui-fu. Study on frying process of semi-dry Zsilver carp fillets[J]. Food and Machinery, 2012, 28(3): 59-61,67 |
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| Authors: | SUN Yang JIANG Qi-xing XU Xue-qin XIA Wen-shui YAN Gui-fu |
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| Affiliation: | (School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu214122,China) |
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| Abstract: | With silver carp as the raw material,the effects were studied of frying on fish fillets moisture content,oil content and texture.And the effect of the pre-frying moisture content on the quality of the product was investigated.The results showed that the optimum frying conditions were as followed:frying temperature 180℃,frying time 4.5min and the moisture content of final product controlled about 40%。When the moisture content of the pre-frying fish fillets was about 65%,it could reduce the oil content of the product and improve the quality of the product. |
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| Keywords: | silver carp frying moisture content oil content texture |
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