Abstract: The effects of microwave drying equipment on the sensory quality of non-fried ready-to-eat oyster products were studied by using Box-Behnken Design and response surface analysis. The results showed that the microwave drying equipment required for non-fried instant oysters was the most The optimum process parameters are microwave power 300 W, microwave drying time 60 s, hot air drying temperature 60 °C, hot air drying time 60 min.
After Microwave drying oysters, the ready-to-eat oyster products are bright in color, moderate in hardness, and have a certain chewyness and full appearance. The development of ready-to-eat aquatic products can meet people’s demand for aquatic products and enrich people’s dietary structure. As a high-protein, low-fat aquatic product, oysters are delicious and nutritious, and are known as “milk in the sea.”
没有评论:
发表评论