Optimization of Making Process for Whole Fish Frying Using a Universal Oven

Yuhan Wang and Can Ouyang

Asian Agricultural Research, 2022, vol. 14, issue 04

Abstract: [Objectives] To study the effects of different temperature, time and humidity on the sensory quality of fish meat, and to determine the optimal process parameters for whole fish frying of Sichuan-style dry-roasted fish using a universal oven. [Methods] The effects of different heating temperature, time and humidity on the sensory quality of whole fish frying were analyzed by single factor experiment and orthogonal experiment. [Results] In the whole fish frying process of the universal oven, the optimal parameters in the first stage steaming mode was as follows: 215 °C for temperature, 15% for humidity, and 10 min for time; the optimal parameters in the second baking mode was as follows: 250 °C for temperature, 70% for humidity, and 5 min for time. [Conclusions] Different from the traditional whole fish frying of Sichuan-style dry roasted fish, universal oven is greatly optimized in convenience, safety and environmental protection. Besides, the use of oil is reduced, and the cost is well controlled, thus it is conducive to mass production in the later period.

Keywords: Agribusiness (search for similar items in EconPapers)
Date: 2022
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/330042/files/330042.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:asagre:330042

DOI: 10.22004/ag.econ.330042

Access Statistics for this article

More articles in Asian Agricultural Research from USA-China Science and Culture Media Corporation
Bibliographic data for series maintained by AgEcon Search ().