香煎鳕鱼的制作工艺研究  

作　　者：汪晓琳[1] 胡晓涛[1] 黄文垒[1] 万细妹[1] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《科技视界》2018年第28期81-82,3,共3页Science & Technology Vision

基　　金：江苏省高职院校青年教师企业实践培训资助项目(2017QYSJPX146)

摘　　要：本文主要以深海鳕鱼为原料,完成了香煎鳕鱼的制作工艺,并做了实验来研究在不同的油温不同的时间,不同油的类别里鳕鱼的最佳口感与营养价值。实验结果表明,带皮的深海鳕鱼用黄油并且油温控制在140℃左右煎制5分钟,鳕鱼会有最佳口感,此时的营养价值也是最高。Based on the deep-sea Cod,this paper has completed the processing of fragrant fried Cod,and has conducted experiments to study the best taste and nutritional value of cod in different oil types at different times and different oil temperatures.The experimental results show that the deep-sea cod with skin use butter and the oil temperature is controlled to fry at about 140℃ for 5 minutes.The squid will have the best taste,and the nutritional value is also the highest.

关 键 词：鳕鱼 营养价值 影响因素 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]