摘要
采用猪里脊肉为原料,以感官评定、质构、气味为指标,研究了油炸对挂糊里脊肉品质的影响。结果表明:在马铃薯淀粉、红薯淀粉、玉米淀粉、豌豆淀粉中,挂糊效果最佳的是马铃薯淀粉,而且采用电子鼻可以明显区分开四种挂糊里脊肉的气味;在油炸方面,最佳的第一次油炸条件为油温180℃,时间110s;第二次油炸条件为195℃,时间115s。制作出的里脊肉颜色均匀金黄、香气浓郁、外皮酥焦、软硬适中。
Pork tenderloin was taken as the raw material, sensory evaluation, texture and odor were taken as indexes, and the effect of frying on the quality of pork tenderloin with batter was studied. The results showed that in the four kinds of starch including potato starch, sweet potato starch, corn starch and pea starch, the best effect of hanging paste was potato starch and the odor of four kinds of pork ten-derloin with batter was distinguished obviously by electronic nose. In the aspect of frying, the optimum first frying condition was oil temperature 150 ℃, time 110 s, and the optimum second frying conditions was oil temperature 195 ℃, time 115 s. Pork tenderloin made by this condition had uniform golden col-or, rich aroma, crisp and coke shuck and soft and hard moderate.
作者
刘树萍
邱雅楠
张宇晴
朱晗瑀
孔维嘉
郝烨梁
UU Shuping QIU Yanan ZHANG Yuqing ZHU Hanyu KONG Weijia HAO Yeliang
出处
《肉类工业》
2017年第8期27-32,共6页
Meat Industry
基金
2016年大学生创新创业训练计划项目(201610240055)
黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT-2016053)
黑龙江省教育厅科学技术研究项目(12541212)
2016年哈尔滨商业大学青年创新人才支持项目(2016QN059)
关键词
油炸
挂糊里脊
感官
质构
品质
frying
pork tenderloin with batter
sensory
texture
quality
