基于万能蒸烤箱的整鱼炸制工艺优化研究

Optimization of whole fish frying technology based on universal oven

研究不同温度、时间和湿度对鱼肉感官品质的影响,确定基于万能蒸烤箱的川式干烧鱼整鱼炸制最佳工艺参数。采用单因素试验法和正交试验法,分析不同加热温度、加热时间和加热湿度对整鱼炸制感官品质的影响。结果表明,在万能蒸烤箱的整鱼炸制过程中,最佳工艺第一阶段蒸烤模式下的时间为10min、湿度为15%、温度为215℃;第二阶段烤制模式下的时间为5min、湿度为70%、温度为250℃。与传统的川式干烧鱼整鱼炸制有所不同,万能蒸烤箱在便捷性、安全性、环保性上都有很大的优化,同时减少了油的使用量,较好地控制了成本,有利于后期大批量生产。

The effects of different temperature,time and humidity on the sensory quality of fish were studied,and the optimum technological parameters of whole fish frying of Sichuan dry roasted fish were determined based on universal oven.The single factor experiment and orthogonal experiment were adopted,and effects of different heating temperature,heating time and heating humidity on sensory quality of whole fish frying were analyzed.The results showed that when the whole fish frying was made in universal oven,the optimum technology in the first stage of the steaming mode was as follows:time was 10min,and humidity was 15%,and temperature was 215℃.In the second-stage baking mode,the time was 5 min,and the humidity was 70%,and the temperature was 250℃.Different from the traditional whole fish frying of Sichuan dry roasted fish,universal oven had great optimization in convenience,safety and environmental protection,at the same time,the use of oil was reduced,and the cost was well controlled,and it was conducive to mass production in the later period.