包装与食品机械Issue(6)：1-5,42,6.DOI:10.3969/j.issn.1005-1295.2016.06.001
速冻预制淮山黄花菜饼的煎制工艺研究
Pan-fried Technics of Chinese Yam and Day Lily Pancake for Quick-frozen Prepared Food
摘要
Abstract
Taking fresh Chinese yam,dried day lily and flour as main materials,the formula and pan-fried technics were studied about a kind of quick-frozen prepared pancake of Chinese yam and day lily.Through sin-gle factors and orthogonal tests,the technic parameters were optimized.The results showed as follow:The for-mula was Chinese yam:flour;water was 1∶1∶1 ,20% day lily and 1% salt of the panada was added;Day lily was precooked at 100℃for 7 minutes.The fried temperature was 150℃;fried time 210s;the thickness of pan-cake was 1.2cm(45g paste mass).Under this condition,the pancake was of golden color,crispy on the outside and soft on the inside,and it was healthy and delicious.The packaging product could be kept at the tempera-ture of -18℃ afterquick frozen.关键词
煎制工艺/淮山/黄花菜/煎饼/速冻预制食品Key words
pan-fried technics/chinese yam/day lily/pancake/quick-frozen prepared food分类
轻工纺织引用本文复制引用
阚旭辉,邓洁红,李清明,刘永红..速冻预制淮山黄花菜饼的煎制工艺研究[J].包装与食品机械,2016,(6):1-5,42,6.基金项目
湖南省重点研发计划项目 （）
