气膨化法涨发鱼肚工艺研究  

Process of Making up Fish Maw Using Gas Puffing Method

作　　者：史云娇 闵二虎 汤纯[1] 梁韩模 朱云龙[1] SHI Yunjiao;MIN Erhu;TANG Chun;LIANG-Hanmo;ZHU Yunlong(College of Tourism and Culinary Science,Yangzhou University（Yangzhou 225127;Jiangsu Vocational College of Tourism（Yangzhou 225127)

机构地区：[1]扬州大学旅游烹饪学院,扬州225127 [2]江苏旅游职业学院,扬州225127

出　　处：《食品工业》2018年第8期56-58,共3页The Food Industry

基　　金：国家重点研发计划"心脑血管疾病营养及行为干预关键技术及应用策略研究"(2016YFC1300200)

摘　　要：为探讨气膨化法涨发鱼肚的最佳工艺,解决现有的鱼肚涨法方法时间长、涨发率不高、操作不便的局限性。利用干货原料热膨胀原理气膨化干鱼肚,使用烤箱对干鱼肚进行涨发。结果表明:最佳的气膨化条件是上火90℃、下火95℃,先烤28 min,后上火230℃、下火235℃,烤1.80 min。该方法比传统的水发、油发、盐发鱼肚方法操作简单、成本低、更有营养、更加健康。It was to explore the best technology of puffing up puffed puffiness by air puffing method and to solve the limitations of the existing puffy puffing method for a long time, low rise rate and inconvenient operation. Use the oven to raise the dried fish maw. The results showed that the optimum gas puffing conditions were 90℃ for ignition and 95℃ for 28 min,then roasted for 1.80 min at 230℃ and 235℃. The method was simple, low cost, more nutritious and healthier than the traditional method of hair growth, hair growth and hair growth.

关 键 词：鱼肚 气膨化法 烤箱 烹饪 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]