The manufacture of chips from arabesque greenling [Pleurogrammus azonus]
1989
Sakamoto, M. (Hokkaido. Wakkanai Fisheries Experiment Station (Japan)) | Narita, M. | Toriyabe, K.
"Hokke chips", snack foods from Arabesque greenling (Pleurogrammus azonus), were manufactured. In the process of manufacturing, slicing, drying and frying processes were mainly examined. The simplification of cutting, washing and dewatering processes was also tried. 1) The simplification of cutting, washing and dewatering processes caused slight increase in the yield rate. However, this simplification caused the dark coloration and stronger fish taste of chips, which are not good for the quality. 2) Thinner chips were made by using a slicing machine than by the hand. When the sample was not frozen, the sliced sample could not be formd in a disk, while from the sample frozen at -5 degrees C., the sliced sample in the form of a disk was obtained. 3) In the drying process, the appropriate temperature and duration were 50 degrees C. and 5 hours respectively. In this case, the moisture of samples was about 8%. 4) In the frying process, the proper frying time was 30-60 seconds at 180 degrees C. In this case, the moisture of samples was about 1%. 5) Without salt, the sample did not swell when fried with salad oil and the forming of chips was impossible
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