煎制工艺对豆腐酿的品质影响

Effects of Pan-fried Technics on Quality of Stuffed Bean Curd

豆腐酿是客家菜系代表之一,荤素搭配,营养丰富,深受大众喜爱。本研究通过单因素试验和正交试验研究煎制温度、煎制时间和煎制用油对豆腐酿品质的影响。结果表明,豆腐酿的最佳煎制工艺为使用花生油煎制,煎制油温为145℃,煎制时间为9 min。按照该煎制工艺条件下制作的成品豆腐酿质感滑嫩,咸鲜适口。

Stuffed bean curd is one of the representatives of Hakka cuisine.It is a combination of meat and vegetables,rich in nutrients,and deeply loved by the public.In this experiment,the effects of frying temperature,frying time and frying oil on the quality of tuffed bean curd were studied by single factor experiment and orthogonal experiment.The results showed that the best frying technology of tuffed bean curd brewing was to use peanut oil for frying,the frying oil temperature was 145℃,and the frying time was 8 minutes.The finished tuffed bean curd prepared according to the frying technics is tender and delicious.