猪肉片全蛋糊与蛋清糊软炸工艺对比优化  

Optimization of Frying Processes of Pork Slices through Comparison of Frying with Whole Egg Custard and with Egg White Paste

作　　者：杨铭铎 李虎 杜宁宁 刘洋 张令文[2] 

机构地区：[1]台尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]河南科技学院食品学院,河南新乡453003

出　　处：《扬州大学烹饪学报》2012年第2期24-29,共6页Cuisine Journal of Yangzhou University

基　　金：黑龙江省青年科学基金项目(QC2011C093);国家人事部留学人员科技活动择优资助项目(200306AD)

摘　　要：通过对挂糊后的猪肉片进行二次油炸,以水分含量、剪切力、感官评定为指标,对比研究全蛋糊、蛋清糊软炸工艺条件,结果表明:第一次油炸,肉片挂全蛋糊和蛋清糊的软炸温度分别以150℃、160℃为宜;第二次油炸,全蛋糊的最佳条件为温度200℃、时间30s,蛋清糊的最佳条件为温度180℃、时间30s,其所得成品的水分含量、剪切力及感官评价为最适。且全蛋糊的软炸工艺优于蛋清糊。This essay compares different conditions for soft frying pork slices with whole egg custard and egg white paste. It employs water content, shear force and sensory evaluation as the standards to determine the best frying conditions. The findings are as follows： the best tempratures for first frying are 150℃for whole custard and 160℃ for egg white paste, while the best tempratures for second frying are 200℃ for whole cus- tard and 180℃ for egg white paste with 30s＇ frying for both. In this way the finished products achieve best water content, shear force and sensory evaluation. And the fried pork slices taste better with whole custard than with egg white paste.

关 键 词：猪肉片 软炸 全蛋糊 蛋清糊 比较研究 烹饪工艺 

分 类 号：TS972.113[轻工技术与工程]