鲮鱼低温真空油炸的研究

Study on lower temperature vacuum drying of dace

以新鲜鲮鱼为原料 ,对低温真空炸鱼工艺进行优化实验 ,结果表明 ,鲮鱼在真空度为 0 0 3MPa,温度为145℃下油炸 2 0min ,其产品在色、香、味以及组织形态上都优于高温常压明火油炸。

The processing technology of fried dace under lower temperature,vacuum frying condition was optimized using fresh dace as raw material.The results shown that the potimum condition was temperature 145℃,vacuum 0.03MPa and frying time 20 minutes.The fried dace was better flavour,wonderful colour and fine form than before ones.