Food and Fermentation Industries >

2012 , Vol. 38 >Issue 12: 104 - 106

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.003

Food and Fermentation Industries

Effect of Processing Conditions on Texture Characteristics of Ready-to-eat Loach

  • Liu Yun-he ,
  • Yao Dongrui ,
  • Zhou Ming-qian ,
  • Bao Liu-li
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Online published: 2012-12-25

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Abstract

Effect of processing conditions on texture of ready-to-eat loach was studied.The results showed that pickling,frying and sterilizing were main factors in the processing.The processing conditions were optimized by orthogonal test.The texture of instant loach was the best under the following processing conditions: pickling 2 hours,frying at 170℃ for 6 minutes and sterilizing at 121℃ for 30 minutes.

Key words： loach; process; texture

Cite this article

Liu Yun-he , Yao Dongrui , Zhou Ming-qian , Bao Liu-li . Effect of Processing Conditions on Texture Characteristics of Ready-to-eat Loach[J]. Food and Fermentation Industries, 2012 , 38(12) : 104 -106 . DOI: 10.13995/j.cnki.11-1802/ts.2012.12.003

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