[1]赵钜阳,石长波,王萌.微波复热对软炸里脊方便菜肴品质的影响[J].中国调味品,2019,(10):46-49.
　Effects of microwave reheating on the quality of convenience fried pork tenderloin in batter[J].CHINA CONDIMENT,2019,(10):46-49.
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微波复热对软炸里脊方便菜肴品质的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年10期
页码:
46-49
栏目:
出版日期:
2019-10-20

文章信息/Info

Title:
Effects of microwave reheating on the quality of convenience fried pork tenderloin in batter
作者:
赵钜阳; 石长波; 王萌
文献标志码:
A
摘要:
研究了微波复热功率（480 W、560 W、640 W、720W、800W）与微波复热时间（20 s、40 s、60 s、80 s、100 s）对软炸里脊方便菜肴感官评价、水分含量、出品率、剪切力值以及风味的影响。结果表明，当微热功率为720 W、微波时间为60 s时，软炸里脊的剪切力值低于其他各组，并具有较高的水分含量与出品率。在此条件下复热后的软炸里脊软嫩适中，香气浓郁。
Abstract:
The effect of microwave reheating power (480 W, 560 W, 640 W, 720W, 800W) and microwave reheating time (20 s, 40 s, 60 s, 80 s, 100 s) on sensory evaluation, moisture content, yield, shear force, and flavor of convenience fried pork tenderloin in batter were studied. The results showed that when the microwave power was 720 W and the microwave time was 60 s, the shear force value of the fried pork tenderloin in batter was lower than that of other groups, and had higher water content and production rate. Under this condition, the convenience fried pork tenderloin in batter after reheating is soft and tender, with strong aroma.
更新日期/Last Update: 2020-07-22