Abstract:with the flesh of fish as main raw materialthe crisp dehydrated re-structured fish balls was prepared by the vacuum microwave puffing technology in this study.The effects of differetn kinds of auxiliary materials and cooking time on the expansion ratio and organoleptic quality of the re-structured fish balls were studied by single factor experiments,furthermore,the effect of microwave power and vacuum degree on the drying rate,expansion ratio and organoleptic quality of the re-structured fish ball were also determined and listed as follows: flesh of fish(after pretreatment) 100 g,glutinous rice flour 10 g,pig fat 4 g,salt 2 g,white sugar 6 g,chives,ginger and garlic seasoning 0.6 g,cooking time 6 min,the vacuum degree-0.095 MPa and microwave power 180 W,drying time 15 min.Under the optimum conditions,the products from this process demonstrated that a uniform faint yellow,the flavour of raw materials,and taste exquisite and crisp.
