Study on the Processing Technology of Instant Ayu

Abstract:

This manuscript determined the processing technology of instant ayu. Based on the sensory quality of products，the marinating processingwas optimized with both the single-factor and the orthogonal experiments，and pre-drying and frying technologies were also established for a better taste. Results showed that the best marinating，pre-drying and frying technologies were:10% of saltconcentration，salting for 30 min and then marinating for 2 h；pre-drying at 40~50 ℃ to 60% of moisture content；frying at 180 ℃for 4 min.