摘要
本文对龙虾片的蒸煮挤压工艺进行了探索性的研究,发现在挤压机筒温度T_b=90℃,挤压螺杆旋转速度V_s=78r/min,绝对干料进料速度V_F=150g/min^(-1)以及物料水分含量M_c=50%的工艺条下,可以生产出品质优良的龙虾片。本文还就龙虾片的油炸膨化机理进行了讨论。
The cooking extrusion conditions of shrimp crackers are discussed in this paper. It is found that the shrimp crackers of high quality can be produced at barrel temperature T_b=90℃, screw rotation speed V_s=78r/min, dry powder feed rate V_f= 150 g/min, and the material moisture content M_c=50%. In this paper, the mechanism of frying-puffing for shrimp crackers is also dealt with.
