浅析低温真空油炸柿子脆片工艺技术
Analysis of Low Temperature Vacuum Frying Technology for Persimmon Crispy Slices
杨丹1
作者信息
- 1. 恭城瑶族自治县科技开发和情报研究所,广西 桂林 542500
- 折叠
摘要
本文研究了柿子脆片低温真空油炸中的主要工艺技术及其优化策略,旨在为该工艺的合理应用及其优化提供一定参考,从而进一步提升柿子脆片的加工质量.
Abstract
This article studies the main process techniques and optimization strategies for low-temperature vacuum frying of persimmon crisps,aiming to provide some reference for the rational application and optimization of this process,and further improve the processing quality of persimmon crisps.
关键词
柿子脆片/低温真空/油炸工艺/油炸温度/脱油时间Key words
persimmon crisp/low temperature vacuum/frying process/frying temperature/deoiling time引用本文复制引用
出版年
2024
NETL
NSTL
万方数据