酥焅鲫鱼工业化生产的关键技术

Key Technique of the Industrialized Production of Slowly-Fried Crisp Carp

工业化生产的真空包装酥焅鲫鱼将传统的地方菜肴制作成了方便即食的食品。在酥焅鲫鱼的工业化生产实践中,控制以1％浓度的食盐腌制液、2小时的腌制时间、180℃的油炸温度和15分钟的炸制时间可保证最终产品具有较好的品质和风味。

A traditional local dish-slowly fried crisp carp, if it is produced in an industrialized way and vacuum- packed, can be made a convinent fast food. The practice of the industrialized production of slowly fried crisp carp shows when the concentration of salted liquid is controlled at the level of 1%, salted time-2 hours, oil - frying temperature-180℃ and frying time-15 min, a better quality and flavor of the final products can be guaranteed.