气膨化法涨发鱼肚工艺研究

Process of Making up Fish Maw Using Gas Puffing Method

为探讨气膨化法涨发鱼肚的最佳工艺,解决现有的鱼肚涨法方法时间长、涨发率不高、操作不便的局限性。利用干货原料热膨胀原理气膨化干鱼肚,使用烤箱对干鱼肚进行涨发。结果表明:最佳的气膨化条件是上火90℃、下火95℃,先烤28 min,后上火230℃、下火235℃,烤1.80 min。该方法比传统的水发、油发、盐发鱼肚方法操作简单、成本低、更有营养、更加健康。

It was to explore the best technology of puffing up puffed puffiness by air puffing method and to solve the limitations of the existing puffy puffing method for a long time, low rise rate and inconvenient operation. Use the oven to raise the dried fish maw. The results showed that the optimum gas puffing conditions were 90℃ for ignition and 95℃ for 28 min,then roasted for 1.80 min at 230℃ and 235℃. The method was simple, low cost, more nutritious and healthier than the traditional method of hair growth, hair growth and hair growth.