香酥罗非鱼骨片的研制

Study on Crisp Tilapia Bone Chips

摘要:

试验对采片后的罗非鱼骨架(包括鱼头、鱼排和鱼鳍)进行加工,通过粉碎、配料调制、干燥、油炸等一系列工艺,生产出营养价值高且美味可口的香酥油炸骨片。针对骨泥熟化的几个关键工艺的参数进行了优化,通过单因素试验,确定糯米粉与玉米淀粉的适宜的复配比例为6:4;通过正交试验,确定干燥时间为50 min,油炸温度为180℃,油炸时间为50s为最佳工艺参数。

Abstract:

Crisp tilapia bone chips is high nutritional value and good flavour,made from the tilapia bone.The protocol for producing Crisp Tilapia Bone Chips was include shattered,add ed ingredients.dried and fried.In this study,the optimum process conditions of the fishbone leisure food was determined by the a single factor experiment and orthogonal test and listed as follows: the ratio of Glutinous rice starch and corn starch 6:4,the feasible pre-drying time 50 min,cooked under 180℃ for 50s.followed by the above conditons,an optimal crispness and color of Crisp Tilapia Bone Chips was achieved.