油炸工艺对南极冰鱼香酥鱼块品质的影响

The Influence of Frying Technology on the Quality of Crispy Fish Cubes for Antarctic Icefish

以南极冰鱼为原料,试验旨在研究制作香酥鱼块最适宜的油炸工艺。采用单因素试验考察油炸温度和油炸时间对南极冰鱼香酥鱼块水分含量、脂肪含量、色泽、质构、感官评价等品质特性的影响,通过正交试验优化油炸工艺条件。结果表明,油炸的最佳工艺条件为油炸温度170℃、油炸时间3 min。在此条件下,南极冰鱼香酥鱼块外酥里嫩,色泽均匀金黄,品质佳,重现性好,综合评分为28.02±0.67分。

The most suitable frying technology for making crispy fish cubes was studied with antarctic icefish.The effects of frying temperature and time on the water content,fat content,color,texture and sensory evaluation of the antarctic icefish were investigated by single factor method.The results showed that the optimum conditions of frying were fried temperature 170℃and fried time 3 min.In this condition,crispy fish cubes for antarctic icefish were crispy outside and tender inside,with uniform golden color,good quality and reproducibility,and the comprehensive score was 28.02±0.67 points.