摘要
主要介绍了油炸猪皮的加工工艺及其关键工艺参数的探讨过程,通过对浸泡猪皮所用的石灰的量、浸泡时间和浸泡温度三个关键因素进行正交试验,采用直观分析法确定最佳配比,以各个参数的指标为横坐标,总分平均值为纵坐标进行直观分析,确定了最佳工艺参数的配比,进而确定油炸猪皮的最佳加工工艺。实验表明:最佳工艺配比为石灰用量占猪皮总量的5%、浸泡时间为18h、浸泡温度40℃。油炸猪皮美味可口,猪皮原料丰富,是未来开发的主要休闲食品之一。
In this paper, the process of deep-fried pig skin and its key technical parameters were mainly studied by orthogonal experiment which took the amount of lime used in soaking pig skin, soaking time and soaking temperature as the three key factors, carefully recording each set of related data, and calculating the average of the scores;using visual analysis to determine the optimum proportion, taking the indicators of each parameter as the abscissa and the average scores as longitudinal coordinates for the visual analysis, the optimum ratio of process parameters was determined and then the best processing technology of fried pig skin was determined. Experiments revealed that：the optimum ratio of lime used accounted for 5% of the total pig skin, soaking time was 18 hours, and soaking temperature was 40℃. Fried pig skin is delicious, with rich pig skin raw materials, and it will be one of the main snack food in the future development.
出处
《肉类工业》
2010年第2期29-31,共3页
Meat Industry
关键词
油炸猪皮
加工工艺
工艺参数
fried pig skin
processing technology
process parameters
