自热烤鱼制品的加热效果分析  

Analysis of Heating Effect of Self-heating Grilled Fish Product

作　　者：郭思亚 熊伟[1] 张龙翼 薛峰 陈浩 张崟[1] GUO Si-ya;XIONG Wei;ZHANG Long-yi;XUE Feng;CHEN Hao;ZHANG Yinl(Key Laboratory for Meat Processing in Siehuan Province, Chengdu University, Chengdu 610106, China;Chengdu Tongwei Fish Co., Ltd., Chengdu 610000, China;Sichuan Xinkanglv Food Co. , Ltd. , Chengdu 611900, China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106 [2]成都通威鱼有限公司,成都610000 [3]四川欣康绿食品有限公司,成都611900

出　　处：《中国调味品》2018年第7期91-94,113,共5页China Condiment

摘　　要：为了探究自热烤鱼制品在加热过程中的温度变化,文章以温度为评价指标,探讨了传热介质水、油水混合物和油,以及这3种介质中新鲜鱼、烤鱼、冻鱼和不同蔬菜的温度变化,并评价了最终烤鱼制品的加热效果。结果表明:水、油水混合物、油分别在6.28,7.65,6.25min时温度达到极值,分别为93.73,92.20,90.46℃。加热到极值后介质的温度下降速率为纯水>油>油水混合物。加热30.00min后,油水混合物温度为60.46℃>油49.86℃>水47.07℃。采用自热方式,鱼肉、配菜以及最终的烤鱼制品的最高温度均可达70.00℃以上。采用自热方式可以满足对食材的熟制和加热目的。To investigate the temperature changes of self-heating grilled fish product,temperature is taken as an index,the temperature changes of the heat-transfer media（water,oil-water mixture and oil）,fish（fresh fish,grilled fish,frozen fish）and some vegetables with the self-heating treatment are evaluated.The results show that the temperature of water,oil-water mixture and oil reaches the maximum at 6.28,7.65,6.25 min respectively,the correspondent temperature is 93.73,92.20,90.46℃respectively.After heating to the maximum,the decline rate of the heat-transfer media is pure wateroiloil-water mixture.After heating for 30.00 min,the temperature of oil-water mixture is 60.46℃oil49.86 ℃water 47.07 ℃.The maximum temperature of fish,vegetables and the final grilled fish products can reach more than 70.00 ℃ with the self-heating method.It＇s feasible to use the self-heating method to cook and heat food materials.

关 键 词：自热 烤鱼 鲫鱼 温度 加热效果 

分 类 号：TS205.9[轻工技术与工程—食品科学]