摘要
对猪皮的油炸膨化加工工艺进行了研究,分析了烘干时间、烘干温度、油炸温度三因素对膨化效果的影响。试验表明:8h的烘干时间、60℃的烘干温度和200℃的油炸温度条件下膨化效果较好。
In this thesis,the technics of processing expanded porous pigskin by deep frying had been studied,and the effects of drying temperature,drying time and frying temperature had been analyzed.The results show that drying for 8 hours at 60 ℃ and frying at 200 ℃ can get expanded porous products of good quality.
出处
《食品研究与开发》
CAS
2004年第6期40-41,54,共3页
Food Research and Development
