摘要
试验研究了采用豆腐皮为主要原料,添加辣椒粉、花椒粉、味精、麻油、白砂糖等辅料加工即食豆腐皮的工艺技术。试验结果表明,即食豆腐皮制作的最佳工艺条件:腌制盐浓度为8%,预煮时间为90s;油炸时油炸温度为185℃,油炸时间2min,豆腐皮与油比为1∶2;在添加0.1%柠檬酸和0.06%山梨酸钾的基础上,采用杀菌温度115℃,杀菌时间15min,产品保质效果较佳。
The processing technology of instant soybean curd skin is studied, which takes soybean curd skin as the main raw material, and chili powder, pepper, MSG, sesame oil, sucrose and other seasonings as the ingredients. The optimal conditions for making instant soybean curd skin are： salt concentration is 8%, boiling time is 90 s, frying temperature is 185 ℃, frying time is 2 min, ratio of soybean curd skin and oil weight is 1 ： 2. Adding 0.1% of citric acid and 0.06% of potassium sorbate, sterilization temperature of 115 ℃, sterilization time of 15 min, under such conditions, the product storage effect is good.
出处
《中国调味品》
CAS
北大核心
2013年第3期89-92,共4页
China Condiment
关键词
即食
油炸
工艺技术
instant
frying
processing technology
