摘要
以南方大口鲇为原料,开发营养健康、具有地方特色的川味裹粉调味油爆鱼。改良传统工艺,在油炸前进行上浆、裹粉处理,以硬度、咀嚼性、丙烯酰胺生成量为参考指标考察油炸条件,并通过感官评定对鱼块腌制调味液、二次调味料配方进行研究。结果表明:最佳油炸条件为油温150℃,时间6 min;3 L以1∶4为体积比的酱油-水混合腌制液中辅料为生姜末30 g,八角35 g,小茴香15 g,桂皮20 g;二次调味料配方为辣椒粉5%、花椒粉1.0%、味精1.0%、糖1.0%、料酒0.5%、香油9%、芝麻1.0%。开发川味裹粉调味油爆鱼以期为开发营养健康、富有地方特色的南方大口鲇休闲产品提供新思路。
The processing techniques of Sichuan-flavor breaded fried silurus meridionalis chen were mainly studied in this paper. The traditional process was slightly adjusted that fish fillets were breaded before frying. Fried conditions were concluded on the basis of texture parameters and acrylicamide content. Preserved and second time seasoning formulas were based on the sensory evaluation.Results showed that the best fish fried conditions was 150 ℃ for 6 min,30 g garlic,35 g Chinese anise,15 g fennel,20 g cinnamon were used as auxiliary flavorings in sauce and water mixture(1: 4 v/v)for every 3 liters.The second time seasoning for the best formula was chilli powder 5%, pepper powder 1.0%, gourment powder 1.0%, sugar 1.0%, cooking wine 0.5%, sesame oil 9%, sesame 1.0%.The development of Sichuan-flavor leisure breaded fried product can offer new idea of healthy silurus meridionalis chen with local characteristic.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第11期222-225,231,共5页
Science and Technology of Food Industry
基金
西华大学研究生创新基金项目(Ycjj2015029)
关键词
调味炸鱼
川味
加工工艺
breaded fried silurus meridionalis chen
Sichuan- flavor
processing techniques