论文部分内容阅读
本文对影响油炸来制品质量的5个主要因素进行了研究。结果表明，在漫米时间为4h，蒸煮温度为110℃，用17℃左右的流水冷却，坯料水分为5％左右，油炸温度为180℃的条件下，可制得高质量的油炸来制
This article studies the five major factors affecting the quality of fried products. The results showed that under the condition of diffusing rice time of 4h, cooking temperature of 110 ℃, cooling with flowing water of about 17 ℃, the moisture of billet being about 5% and the frying temperature of 180 ℃, high quality fried system