淡水鱼鱼片干制油炸工艺研究

Research on dry frying technology of fresh water fish fillets

为开发一种加工简单、附加值高的淡水鱼小包装产品,进行了半干鳙鱼片油炸工艺试验。结果表明:产品水分含量在40%~50%之间,感官评定最好。且在50℃下进行干燥,既能快速脱去鱼片的水分又能最大程度地不影响鱼片的质量。通过研究油炸对鱼片水分含量、含油率、质构和色差的影响,得出油炸的最佳工艺条件为:油炸温度180~200℃;油炸时间3~4 min。

In order to develop a fresh water fish small package product with simple processing and high added value.The frying process of semi-dried bighead carp slices was carried out.The results showed that when the moisture content of the product was between 40%and 50%,the sensory evaluation was the best.And drying at 50℃can quickly remove the water content of the fish fillet and do not affect the quality of the fish fillet.By studying the effects of frying on the water content,oil content,texture and color difference of fish fillets.It is concluded that the best technological conditions for frying are:frying temperature 180~200℃;frying time 3~4 min.