鱼丝初步熟处理最佳工艺研究

Study on the Best Technology Available in the Preliminary Cooking Process of the Shredded Fish

烹饪过程中,加工精度较高的鱼丝的初步熟处理难度很大,传统操作工艺存在着一些缺陷,通过科学实验的研究发现:鱼丝初步熟处理的最佳工艺组合为每200g鱼丝用3g食盐和4g料酒腌渍,所用蛋清浆由5g淀粉和40g蛋清制成,上浆后用120℃的精炼猪脂划油。这样可以取得最佳的初步熟处理效果。

Primary processing of the shredded fish to the extent of delicacy is difficult. There are defects in the conventional processing technology. A series of experiments show that the best components involved in the process are： 200 grams of shredded fish pickled in 3 grams of salt and 4 grams of table wine, sizing with a mixture of 5 grams of amylum and 40 grams of egg white, preliminary frying in 120℃ refined pork fat oil. The primary processing under firm control will lead to the best efficacy.