Frying is a traditional processing technology which can effectively save the fish nutrition as well as to produce a unique taste.The fried seasoning processing of Scophthalmus maximus was studied in this experiment, the results showed that the obtained product sensory evaluation under the salting conditions of 5％～8％ salt concentration, 15 ℃ temperature and 20 min, and frying conditions of 160～180 ℃ temperature for 4～8 min, prior to the seasoning conditions of 10％ flavored water, 0.2％ monosodium glutamate, 1.0％ soy sauce and 1.5％ sugar was the best.The obtained product, which was safety and health, delicious and excellent color, easy to store and eat, and suitable for small and medium enterprises, was a worthy of popularizing strengthening nutrition, health and leisure food.
NETL
NSTL
万方数据
维普
