真空微波干燥重组鱼丸的研究

以鱼肉为主要原料,采用真空微波膨化技术制作松脆脱水重组鱼丸.通过大量单因素实验,研究了各种辅料和蒸煮时间对重组鱼丸膨化率和感官品质的影响;进一步采用真空微波膨化技术,研究了微波功率、真空度对重组鱼丸干燥速率、膨化率和感官品质的影响.结果表明,重组鱼丸的适宜配方和工艺条件为:鱼肉(经过预处理)100 g,糯米粉10 g,猪肥膘4 g,食盐2 g,白砂糖6 g,葱姜蒜粉0.6g;蒸煮时间为6 min,真空微波炉的真空度和微波功率分别为-0.095MPa和180W,干燥时间为15 min,得到的成品表面呈现均匀的淡黄色,有鲜美的鱼肉味,口感细腻、松脆.

The Study of Vacuum Microwave Drying Re-Structured Fish Balls

with the flesh of fish as main raw materialthe crisp dehydrated re-structured fish balls was prepared by the vacuum microwave puffing technology in this study.The effects of differetn kinds of auxiliary materials and cooking time on the expansion ratio and organoleptic quality of the re-structured fish balls were studied by single factor experiments,furthermore,the effect of microwave power and vacuum degree on the drying rate,expansion ratio and organoleptic quality of the re-structured fish ball were also determined and listed as follows: flesh of fish(after pretreatment) 100 g,glutinous rice flour 10 g,pig fat 4 g,salt 2 g,white sugar 6 g,chives,ginger and garlic seasoning 0.6 g,cooking time 6 min,the vacuum degree-0.095 MPa and microwave power 180 W,drying time 15 min.Under the optimum conditions,the products from this process demonstrated that a uniform faint yellow,the flavour of raw materials,and taste exquisite and crisp.