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。
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.
出处
《食品与机械》
CSCD
北大核心
2012年第3期59-61,67,共4页
Food and Machinery
基金
现代农业产业技术体系建设专项资金资助(编号:CARS-46)
关键词
鲢鱼
油炸
水分含量
含油率
质构
silver carp； frying； moisture content； oil content； texture；
