农旅融合背景下油鸡[土从]制备方法与评价

Preparation and Evaluation of Deep Fried Termitornyces albuminosus under the Background of Agricultural Tourism Integration

采用3种配方和制备方法进行油鸡[土从]加工,采用低温油炸工艺保留了鸡[土从]鲜香味,避免了高温油炸造成的营养流失和食品安全风险。成品具有保持期长、不含防腐剂、色泽鲜亮、回味久长等特点,是一种理想的营养美食和保健佳品。在农旅融合的大背景下,发展鸡[土从]促繁和油鸡[土从]制作工艺也可以促进农旅融合项目的发展,提高休闲观光的项目的经济效益,增加农民收入,促进共同致富。

Three kinds of formula and preparation methods were used to process deep fried Termitornyces albuminosus,and the low-temperature frying process was used to retain the fresh flavor of T.albuminosus,avoiding the nutritional loss and food safety risks caused by high-temperature frying.The finished product has the characteristics of long retention period,no preservative,bright color and long aftertaste.It is an ideal nutritional food and health care product.In the context of the integration of agriculture and tourism,the development of T.albuminosus planting and deep fried T.albuminosus production technology can also become leisure tourism projects,increase farmers’income and promote common prosperity.