油炸方法对冷冻鸡块裹面皮品质之影响-宜兰大学.PDF

油炸方法對冷凍雞塊裏麵皮之影響 宜蘭大學生物資源學刊(2006) 第 1 期第 61~67 頁 油炸方法對冷凍雞塊裹麵皮品質之影響 1 1* 1 2 趙毓謙 陳淑德 陳輝煌 林榮信 1. 國立宜蘭大學食品科學系 2. 國立宜蘭大學動物科技學系 摘 要 冷凍裹漿裹麵產品如冷凍雞塊，可方便經簡單油炸或烘烤加熱後食用，故本研究之目的是以 180℃傳統油炸 4 分鐘和 微波油炸 2.5 分鐘，比較油炸後雞塊麵皮之裹麵率、顏色、質地、含水率和油脂含量。結果顯示冷凍雞塊裹麵率在 26%~32% 之間，無論是以傳統油炸或是微波油炸，皆會使冷凍雞塊麵皮水分含量降低且油脂含量和總色差上升，油炸所造成雞塊麵 皮的水分散失在 50%以上，相較於傳統油炸，微波油炸可得到更硬脆的麵皮。 關鍵詞：麵皮、裹麵率、油炸、微波 Effect of Frying Methods on the Crust Quality of the Frozen Chicken Nugget Yu-Chien Chao1 Su-Der Chen1* Hui-Huang Chen1 Rong-Shinn Lin2 1.Department of Food Science, National Ilan University 2.Department of Animal Science, National Ilan University Abstract Frozen batter and breading products such as frozen chicken nuggets, can be eaten by simple frying or baking. The objective of this research was to compare the pick-up, color, texture, moisture content and oil content of the frozen chicken nuggets by 180℃ conventional frying 4 minutes or microwave frying 2.5 minutes. The result showed the pick-up of the frozen chicken nuggets were among 26~32%. Both the conventional fried and microwave fried chicken nuggets decreased the moisture content, but increased the oil content and total color change of the crust, and the moisture loss ratio of the crust was above 50%. The microwave fried chicken nuggets obtained harder and crisper crust than the conventional fried chicken nuggets. 61 油炸方法對冷凍雞塊裏麵皮之影響 Key words ：crust, pick up, frying, microwave * Corresponding author E-mail: sdchen@niu.edu.tw