Research of processing techniques of Sichuan- flavor breaded fried silurus meridionalis chen

The processing techniques of Sichuan-flavor breaded fried silurus meridionalis chen were mainly studied in this paper. The traditional process was slightly adjusted that fish fillets were breaded before frying. Fried conditions were concluded on the basis of texture parameters and acrylicamide content. Preserved and second time seasoning formulas were based on the sensory evaluation. Results showed that the best fish fried conditions was 150 ℃ for 6 min,30 g garlic,35 g Chinese anise,15 g fennel,20 g cinnamon were used as auxiliary flavorings in sauce and water mixture( 1∶ 4 v/v) for every 3 liters. The second time seasoning for the best formula was chilli powder 5%,pepper powder 1.0%,gourment powder 1.0%,sugar 1.0%,cooking wine 0.5%,sesame oil 9%,sesame 1.0%. The development of Sichuan-flavor leisure breaded fried product can offer new idea of healthy silurus meridionalis chen with local characteristic.