[1]乔学彬.正交实验优化川式油炸兔肉工艺条件*[J].中国调味品,2019,(11):105-108.
 Optimizing the Technological Conditions of Sichuan Fried Rabbit Meat by Orthogonal Experiments[J].CHINA CONDIMENT,2019,(11):105-108.
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正交实验优化川式油炸兔肉工艺条件*()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
105-108
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Optimizing the Technological Conditions of Sichuan Fried Rabbit Meat by Orthogonal Experiments
作者:
乔学彬
文献标志码:
A
摘要:
探究兔油炸工艺通过剪切力、系水力以及感官品质为检测指标优化油炸兔肉的生产工艺。得出了最佳油炸工艺条件为:蛋清添加量为1 %、油炸温度为180 ℃、油炸时间为0 s,此时油炸兔肉的感官总分最高。
Abstract:
Rabbit meat is an important source of raw materials in Sichuan cuisine. The frying and cooking technology of rabbit meat in the cooking process was explored. The production technology of fried rabbit meat was optimized by shearing force, hydraulics and sensory quality. The optimum frying conditions were as follows: adding 10% egg white, frying temperature 180 C and frying time 100 s. At this time, the total sensory score of fried rabbit meat was the highest
更新日期/Last Update: 2020-07-30