Optimization of Making Process for Whole Fish Frying Using a Universal Oven  

作　　者：Yuhan WANG Can OUYANG 

机构地区：[1]College of Cuisine, Sichuan Tourism University, Chengdu 610100, China

出　　处：《Asian Agricultural Research》2022年第4期36-39,43,共5页亚洲农业研究（英文）

基　　金：Student Research Program of Sichuan Tourism University"Optimization of Making Process for Whole Fish Frying Using a Universal Oven"(2021XKS16);Culinary Science Key Laboratory Project of Sichuan Higher Education Institutions"Optimization of Making Process for Crispy Crucian Carp in Scallion Oil Using a Universal Oven"(PRKX2020Z12);School-level Research Program of Sichuan Tourism University"Study on Making Process of Dry-roasted Fish Using a Universal Oven"(2020SCTU70).

摘　　要：[Objectives]To study the effects of different temperature,time and humidity on the sensory quality of fish meat,and to determine the optimal process parameters for whole fish frying of Sichuan-style dry-roasted fish using a universal oven.[Methods]The effects of different heating temperature,time and humidity on the sensory quality of whole fish frying were analyzed by single factor experiment and orthogonal experiment.[Results]In the whole fish frying process of the universal oven,the optimal parameters in the first stage steaming mode was as follows:215℃for temperature,15%for humidity,and 10 min for time;the optimal parameters in the second baking mode was as follows:250℃for temperature,70%for humidity,and 5 min for time.[Conclusions]Different from the traditional whole fish frying of Sichuan-style dry roasted fish,universal oven is greatly optimized in convenience,safety and environmental protection.Besides,the use of oil is reduced,and the cost is well controlled,thus it is conducive to mass production in the later period.

关 键 词：Universal oven Process optimization Whole fish frying Orthogonal experiment Sensory evaluation 

分 类 号：F62[经济管理—产业经济]