CAJ | 학술논문

以新鲜龙头鱼为试材，开展去腥、漂洗、预烘及油炸等工艺参数研究。结果表明，新鲜龙头鱼通过0.5%NaCl+0.1%HCl浸泡1 h，流动漂洗45 min，预烘2 h，在温度为105℃，真空度为0.92 MPa下油炸40 min，可得松脆可口的制品。真空条件下脱油效果明显优于常压条件，脱油率为27.9%。
이신선룡두어위시재，개전거성、표세、예홍급유작등공예삼수연구。결과표명，신선룡두어통과0.5%NaCl+0.1%HCl침포1 h，류동표세45 min，예홍2 h，재온도위105℃，진공도위0.92 MPa하유작40 min，가득송취가구적제품。진공조건하탈유효과명현우우상압조건，탈유솔위27.9%。
The Leading fresh fish as test material, to carry out fishy, rinsing, and drying process parameters studied pre-fried and so on. The results show that fresh fish leading through 0.5%NaCl+0.1%HCl soak 1 h, rinse flow 45 min, prebaking 2.0 h, at a temperature of 105 ℃, under a vacuum degree of 0.92 MPa frying 40 min, available crispy products. Off the oil under vacuum conditions is significantly better than the effect of atmospheric conditions, the fat content can be reduced to 27.9%.