鮟鱇鱼皮微波膨化休闲食品的工艺研究

The Technology of Recreation Foodstuff Produces of Anglerfish Skin by Microwave Puffing

鮟鱇鱼肉鲜味美,将其加工制成方便食品,可以拓宽鮟鱇鱼加工方式,改善其加工品质,提高鮟鱇鱼的经济价值,丰富我国鱼类的市场品种,满足广大不同消费群体的需求。实验得出即食微波鮟鱇鱼皮休闲食品的最佳工艺条件为:鮟鱇鱼皮原料处理后含水量为20%,微波处理后终温120-140℃。此时,生产出的鮟鱇鱼皮休闲微波食品呈淡黄色,色泽均匀,味道鲜美,有香味,口感酥脆,生产的鮟鱇鱼休闲食品品质达到最佳。

The anglerfish is delicious, and if make to be the convenience food can broaden the processing manners of anglerfish, improve the quality, and enhance the economic value, enriches the variety of our China＇s fish market, satisfy the majority needs of different consumer groups. Based on experiment, the best conditions about the snack food of the anglerfish skin by microwave puffing are as follows： the water content should be kept at about 20% after dealing with the anglerfish raw material, the final temperature is from 120-140℃ after microwave modification. In this condition, the snack food of the anglerfish skin by microwave puffing is straw yellow with a pure color, fine delicious, crisp frailty and has special pure fragrance, snack food of the anglerfish skin achieve to the best quality.