闽西客家特色捶鱼饼真空油炸最佳工艺研究

Study on Key Technique to Produce Pounded Fish Cake with Minxi Hakka Characteristics

将真空油炸技术应用于闽西客家特色捶鱼饼的加工。以淡水鱼中的鲜活草鱼为原料,在研究其真空油炸时的工艺学特性基础上,优化主要工艺条件参数,所选出的最佳工艺条件为:真空度-0.08 Mpa、油炸温度105℃、油炸时间21 min,油炸后配合离心脱油处理,转速300rpm、时间66 s。应用该条件并结合闽西客家捶鱼饼的传统预处理工艺,所开发的产品色泽金黄、炸鱼香味浓郁、酥脆爽口、破碎率5.73%、含油量≤45 g脂肪/100 g、普通包装在室温条件保质期可达12个月,综合品质明显优于闽西客家传统捶鱼饼。

The pounded fish cake with Minxi Hakka characteristics was produced with fresh grass carp as the main material, using vacuum frying technology. Based on its research of the technology characteristics during vacuum frying, optimization study of the main process conditions has been selected. The best conditions are as follows： vacuum - 0.08 Mpa, frying temperature 105℃ , frying time 21 min and a centrifugal de-oiling treatment after frying with a 300 rpm and time of 66 s. Under these best conditions and combining with the traditional pretreatment technology of the pounded fish cake with Minxi Hakka characteristics, the products enjoy golden color, strong fried fish smell, crisp and refreshing. The broken rate is 5.73%, the oil content is less than 45 g fat/100 g and the shelf life is up to 12 months at room temperature with general packing, with comprehensive quality much better than traditional Minxi Hakka pounded fish cake.