油炸鱼鳞片工艺

Processing Technology of Frying Fish Scales

为明确油炸鱼鳞片最佳工艺,以废弃鱼鳞为原料,通过单因素试验和正交试验,探讨面粉添加量、油炸温度和白醋添加量对油炸鱼鳞片品质的影响。影响油炸鱼鳞片品质的主次因子为面粉添加量>油炸温度>白醋添加量。最佳工艺为鱼鳞50%、食用盐0.8%、面粉10%、白醋1.5%、料酒0.6%、油炸温度160℃。该工艺加工的油炸鱼鳞片色泽漂亮,呈金黄色,口感酥脆,组织形态良好且香气浓郁。

In order to determine the optimum technology of fried fish scales,using waste fish scales as raw materials,the effects of flour addition,frying temperature and white vinegar addition on the quality of fried fish scales were investigated through single factor test and orthogonal test.The primary and secondary factors affecting the quality of fried fish scales were flour content>frying temperature>white vinegar content.The optimum conditions were as follows:fish scale 50%,edible salt 0.8%,flour 10%,white vinegar 1.5%,cooking wine 0.6% and frying temperature 160℃.The fried fish scale processed by this technology had beautiful color,golden yellow,crisp taste,good organization and rich aroma.