Abstract: The grass carp is used as raw material to process grass carp pine by microwave drying equipment. The sensory score of grass carp pine was used as the main evaluation index to investigate the effects of cooking time, microwave drying power, microwave drying time, frying time and pulverization frequency on the quality of grass carp pine during the processing of grass carp pine, and the grass carp pine was tested by orthogonal test. The processing parameters are optimized.
The results showed that the processing conditions of grass carp were: cooking time 20 min, microwave drying power 500 W, microwave drying time 6 min, frying time 12 min, pulverization times 5 times (5 s / time). Under the optimal conditions, the grass carp had a moisture content of 15%, a protein content of 51.8%, a fat content of 8.7%, and an ash content of 1.1%.
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