鱼腥草油炸休闲食品加工及其关键环节控制研究

Studies on the Processing of Fried Food form Houttugnia Cordata Thunb and it′s Critical Control Point

以鱼腥草为原料,采用食品油炸技术,研究了鱼腥草油炸休闲食品的生产工艺及其关键环节的控制.结果表明,新鲜鱼腥草洗净切段,沸水热烫1.0 min,用70℃的温度进行鼓风干燥120 min,然后在180℃的油炸温度下油炸2.0 min,经脱油、调味、冷却后真空包装.该产品具有酥脆、略有鱼腥草风味等特点.

Using Houttugnia Cordata Thunb as materials, the processing of Houttugnia Cordata Thunb fried food and it＇s critical control point were studied by frying. The results showed that the fresh materials were blenched for 1.0min in the boiling water, dried for 120 min at the temperature of 70℃, then fried for 2.0 min at the temperature of 180℃ and operated by taking off redundant oil, seasoning and vacuum packing. The products were crisp characteristics with the flavor of Houttugnia Cordata Thunb.