摘要
不同的加热方法和加热时间将直接影响到成品鱼圆的口感和弹性。研究采用冷水加热和热水直接加热(6、7、8、9min)两种方法将鱼圆成熟,通过理化测试和感官评价,得出鱼圆成熟的加热方法和时间是:在85℃(恒温)的热水中加热7min的鱼圆质量最好。
Different heating methods and time directly affect the taste and resilience of the finished fish balls. Two methods are adopted in the experiment to heat the fish ball in cold water and hot water respectively （6, 7, 8, 9mins）. The physical and chemical test shows that the fish ball is perfect in quality, heated in hot water （85 ℃ ） for 7 minutes.
出处
《扬州大学烹饪学报》
2009年第1期26-30,共5页
Cuisine Journal of Yangzhou University
关键词
加热方法
加热时间
凝胶强度
烹饪工艺
heating method
heating time
glue intensity
cooking technology
