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真空油炸技术在熏鱼制品加工中的应用

作  者:
张芳;包海蓉
单  位:
上海海洋大学食品学院
关键词:
草鱼;真空油炸;等温吸湿曲线;孔隙;色差
摘  要:
以新鲜草鱼为原料,用真空油炸代替常压油炸对传统熏鱼制品的加工工艺进行优化改良,将其与常压油炸制品进行表面孔隙大小的对比,并对改良后的熏鱼制品进行了吸湿特性的研究。结果表明,草鱼在真空度0.06MPa,温度为130℃下油炸13min,制得的熏鱼制品在色、香、味以及组织形态上都优于高温常压油炸;真空油炸表面孔隙明显大于常压油炸表面孔隙;常压油炸的颜色明显比真空油炸的要深,光泽比真空油炸的要差。
译  名:
Application of Vacuum-frying Technology in Fried Grass Carp Processing
作  者:
ZHANG Fang,BAO Hai-rong (College of Food Science and Technology,Shanghai Ocean University,Shanghai 200090,China)
关键词:
grass carp; vacuum-frying; moisture absorption isotherm; surface pore; color difference
摘  要:
The traditional processing technology of fried grass carp was improved by vacuum-frying technology. The sizes of the surface pore of the products by two different processing technologies were compared. And the moisture absorption properties of the product were studied. The results showed that the optimal conditions of vacuum-frying technology are vacuum degree 0.06 MPa, temperature 130 ℃ and frying time 13min. The size of surface pore of the vacuum-fried product is obviously larger than the traditional product and the color of the traditional product is obviously darker than that of the vacuum- fried one.

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