可微波冷冻预油炸食品的研究进展  

Research Progress of Microwaveable Frozen Pre-Fried Foods

作　　者：黄卉[1] 徐依婷 李来好[1] 魏涯[1] 杨少玲[1] 相欢 HUANG Hui;XU Yi-ting;LI Lai-hao;WEI Ya;YANG Shao-ling;XIANG Huan(South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China;College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316000,China)

机构地区：[1]中国水产科学研究院南海水产研究所,广州510300 [2]浙江海洋大学食品与药学学院,浙江舟山316000

出　　处：《中国调味品》2023年第4期216-220,共5页China Condiment

基　　金：国家特色淡水鱼技术体系(CARS-46);“扬帆计划”引进创新创业团队专项资助项目(2015YT02H109);广东省重点领域研发计划项目(2019B020225001);中国水产科学研究院基本科研业务费专项资金(2020TD69);中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金(2021SD06)。

摘　　要：可使用微波炉重新加热的冷冻预油炸食品是目前最受消费者青睐的调理食品之一,但其加工过程中仍存在着许多问题。文章综述了预油炸食品在油炸、冷冻贮藏和微波复热三道工序中的品质控制以及改良措施,以期为可微波预油炸食品的加工提供参考。Frozen pre-fried foods which can be reheated in microwave ovens are one of the most popular prepared foods for consumers at present,but there are still many problems in their processing.In this paper,the quality control and improvement measures of pre-fried foods in the three processes of frying,frozen storage and microwave reheating are reviewed,in order to provide references for the processing of microwaveable pre-fried foods.

关 键 词：预油炸 含油量 保水剂 微波复热 失脆 

分 类 号：TS201.1[轻工技术与工程—食品科学]