利用模糊数学研究红烧带鱼制作工艺  

Study on the Processing Technology of Braised Hairtail by Fuzzy Mathematics

作　　者：樊浩然 杨雪欣[1] Fan Haoran;Yang Xuexin(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨150076

出　　处：《现代食品》2020年第5期96-99,共4页Modern Food

摘　　要：红烧带鱼营养价值丰富、口感较好,作为一道传统菜肴深受人们的喜爱.然而市场上对红烧带鱼的制作工艺还没有统一标准.本文以红烧带鱼为研究对象,通过对感官评价进行测定,利用单因素和正交相结合的试验方法,研究制作工艺对红烧带鱼品质的影响,从而筛选出最佳的制作工艺.结果表明,200 g带鱼的最佳油炸工艺为用2 g盐、6 g料酒腌制30 min,在130℃油温下,油炸50 s制作的红烧带鱼品质最佳.Braised hairtail has rich nutritional value and good taste.It is popular as a traditional dish.However,there is no unified standard for the processing technology of braised hairtail in the market.In this paper,taking braised hairtail as the research object,through the determination of sensory evaluation,using the single factor and orthogonal test method,to study the influence of processing technology on the quality of braised hairtail,so as to select the best processing technology.The results showed that the best frying technology of 200 g hairtail was to marinate it with 2 g salt and 6 g cooking wine for 30 min,and the best quality of braised hairtail was made by frying it for 50 s at 130℃oil temperature.

关 键 词：带鱼 油炸工艺 模糊数学 质构分析 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]