气膨化法涨发猪蹄筋的工艺研究  

Process of Making up Pig Tendon Using Gas Puffing Method

作　　者：汤纯[1] 史云娇 梁韩模 闵二虎 朱云龙[1] TANG Chun;SHI Yun-jiao;LIANG Han-mo;MIN Er-hu;ZHU Yun-long(College of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,Jiangsu,China;Jiangsu Tourism Vocational College,Yangzhou 225127,Jiangsu,China)

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

出　　处：《食品研究与开发》2018年第8期61-64,共4页Food Research and Development

基　　金：国家重点研发计划项目(2016YFC1300200)

摘　　要：本试验利用干货原料热膨胀原理气膨化猪蹄筋,探讨烤箱气膨化法涨发猪蹄筋的最佳工艺。试验结果表明:最佳的气膨化条件是先上火85℃、下火95℃先烤65 min,后在上火230℃、下火235℃的条件下烤195 s。该方法比传统的水发、油发、盐发、水油发(混合发)猪蹄筋方法操作简单、成本低、更有营养、更加健康。Based on the principle of thermal expansion of dry goods to expand the pig's tendons,the paper discusses the optimum technology of making up the pig's tendons which were expanded by oven.The results showed that the best air expansion conditions were as follows:Firstly,roasted the tendons 65 min within 85℃,95℃under fire.Secondly,roasted 195 s within lit 230℃,235℃under fire.The method was simple,low cost,more nutritious and healthier than traditional method which made up pig tendons by water,oil,salt or water with oil.

关 键 词：猪蹄筋 气膨化法 烤箱 烹调 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]