不同预处理对高温热空气油炸鱿鱼片品质影响研究

Study on the Effect of Different Pretreatment on the Quality of High Temperature Hot Air Fried Squid Chips

以冷冻鱿鱼为原料,通过水分测定、质构测定、色差测定、扫描电镜观察等指标检测,探究了高温热空气油炸加工鱿鱼脆片工艺中脱水前的不同预处理方式对油炸鱿鱼片品质影响,并确定最佳预处理方式。结果表明,鱿鱼脱水前最佳预处理方式为在50℃,pH值7.0的条件下,将鱿鱼置于质量分数为1%的木瓜蛋白酶溶液中浸泡30min,然后在沸水中煮2min;经过加酶预处理后制得的油炸鱿鱼片具有有酥脆的口感,且使油炸鱿鱼片硬度适中,减少了油腻感。

Taking frozen squid as raw material,the effects of different pretreatment methods before dehydration on the quality of fried squid chips in the process of high temperature hot air frying were investigated by means of moisture determination, texture determination,chromatic aberration determination and scanning electron microscope observation,and the optimum pretreatment method was determined.The experimental results showed that the best pretreatment method before squid dehydration was to soak the squid in a papain solution with a concentration of 1% under the condition of 50 ℃,pH 7.0,and then cook 2 min in boiling water.The fried squid chips made after enzymatic pretreatment had a crisp taste,a moderate hardness,and a little greasy feeling.