| 鱿鱼煎饼制作工艺的研究 |
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| 引用本文： | 何定芬.鱿鱼煎饼制作工艺的研究[J].浙江国际海运职业技术学院学报,2007,3(3):19-22. |
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| 作者姓名： | 何定芬 |
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| 作者单位： | 浙江国际海运职业技术学院 浙江舟山316021 |
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| 摘 要： | 文章以新鲜鱿鱼为原料,研究了鱿鱼煎饼加工过程中的主要技术参数。通过图表分析,显示了采用不同的冷藏温度、烘烤温度和时间对产品品质的影响,从而确定了鱿鱼煎饼制作的最佳工艺条件;多次实验证明,A、B、C、D四种不同的原料调味配方中,感官最好、口感最佳、滋味鲜美的是B原料调味配方;有关资料显示本产品可作为蛋白质的营养食品,且本产品具有保质期长达6个月以上等优点。
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| 关 键 词： | 鱿鱼 煎饼 制作工艺 |
Studies on the Technology of Squid Pancake |
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| HE Ding-fen.Studies on the Technology of Squid Pancake[J].ZheJiang International Maritime College,2007,3(3):19-22. |
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| Authors: | HE Ding-fen |
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| Abstract: | In this paper,fresh squid is taken as raw material in order to study the main technical parameters in the processing of making squid pancake.The analyses show that the freezing temperature,baking temperature and time influence the quality of products,thus the optimum conditions for the squid pancake can be determined.Plenty of experiments have proved that among A,B,C and D formulations of raw materials,B has the best sensory and taste.Relevant data show that the products can be used as protein nutritional food and have many advantages such as a shelf life of six months. |
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| Keywords: | squid pancake production process |
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