摘要
采用正交设计试验对扣肉油炸工艺进行了优化,利用模糊数学理论和方法综合评价了油炸后扣肉产品的感官质量,更科学地筛选出了最佳的油炸工艺。优化的油炸工艺为:二段式油炸,一阶段为160℃下油炸15min,使扣肉皮干基含水率降低至约0.20g水/g干物质,二阶段为240℃油炸1min。
In this paper,the method of fuzzy mathematics theory was used to comprehensive evaluation the sensory quality of fried braised meat and the orthogonal test design was used to optimize the frying process conditions of braised meat.The result indicated that the optimal process parameters were using two-stage frying,the first stage frying temperature of 160 ℃ and frying time of 15 min and the second stage frying temperature of 240 ℃ and frying time of 1 min.After the first frying,the skin moisture content（dry basis） reduced to 0.20 g water/g dry matter.
出处
《食品科技》
CAS
北大核心
2013年第4期121-123,129,共4页
Food Science and Technology
基金
广西科技攻关项目(桂科攻09321019)
关键词
扣肉
油炸工艺
优化
braised meat
frying process
optimization of process
