半干鲢鱼片油炸工艺研究

Study on frying process of semi-dry silver carp fillets

以鲢鱼为原料,研究油炸前鱼片含水量对油炸产品、油炸条件对鲢鱼片脱水速率、吸油率、产品质构的影响。结果表明,油炸最适条件为180℃,油炸约4.5min,产品最终水分含量在40%左右。油炸前鱼片含水量控制在65%左右,能有效降低油炸时鱼片的吸油且能得到品质较好的鱼片。

With silver carp as the raw material,the effects were studied of frying on fish fillets moisture content,oil content and texture.And the effect of the pre-frying moisture content on the quality of the product was investigated.The results showed that the optimum frying conditions were as followed：frying temperature 180℃,frying time 4.5min and the moisture content of final product controlled about 40%.When the moisture content of the pre-frying fish fillets was about 65%,it could reduce the oil content of the product and improve the quality of the product.