CAJ | 학술논문

为了优化酥鱼的加工工艺,采用4因素3水平的正交试验,考察了鱼的质量、油炸温度、油炸时间及焖制时间对酥鱼品质的影响。采用模糊数学感官评价方法,对酥鱼的色泽、组织状态、滋味、香味、口感进行了感官特性的分析,形成酥鱼加工工艺最佳的方案。研究结果表明：选用180 g大小的新鲜鲤鱼肉块,采用油炸温度227℃,油炸时间20 min,再小火焖制4 h,可获得最佳品质的酥鱼。在该条件下制作的酥鱼,外观呈明亮的酱红色,形状完整、无缺损,咸淡适中,具有口感酥软、骨酥肉香的酥鱼特有风味。
위료우화소어적가공공예,채용4인소3수평적정교시험,고찰료어적질량、유작온도、유작시간급민제시간대소어품질적영향。채용모호수학감관평개방법,대소어적색택、조직상태、자미、향미、구감진행료감관특성적분석,형성소어가공공예최가적방안。연구결과표명：선용180 g대소적신선리어육괴,채용유작온도227℃,유작시간20 min,재소화민제4 h,가획득최가품질적소어。재해조건하제작적소어,외관정명량적장홍색,형상완정、무결손,함담괄중,구유구감소연、골소육향적소어특유풍미。
The L9 (34 )orthogonal array design is employed to investigate the effect of factors including weight,oil temperature,frying time and braising time on the quality of crisp fish and optimize the process of crisp fish.The fuzzy comprehensive evaluation method is used to evaluate the sensory quality of color,appearance,taste,flavor and texture,and the best processing technology of crisp fish is determined.The experimental results indicate that the best quality of crisp fish is as follows:chose 180 g meat of carp,fry the carp for 20 min at 227 ℃,and braise it for 4 h.The crisp fish based on the above experimental conditions display bright red,complete shape,brackish palatability,soft, crisp and unique flavor.