Optimization of Making Process for Whole Fish Frying Using a Universal Oven

[Objectives] To study the effects of different temperature, time and humidity on the sensory quality of fish meat, and to determine the optimal process parameters for whole fish frying of Sichuan-style dry-roasted fish using a universal oven. [Methods] The effects of different heating temperature, time and humidity on the sensory quality of whole fish frying were analyzed by single factor experiment and orthogonal experiment. [Results] In the whole fish frying process of the universal oven, the optimal parameters in the first stage steaming mode was as follows: 215 °C for temperature, 15% for humidity, and 10 min for time; the optimal parameters in the second baking mode was as follows: 250 °C for temperature, 70% for humidity, and 5 min for time. [Conclusions] Different from the traditional whole fish frying of Sichuan-style dry roasted fish, universal oven is greatly optimized in convenience, safety and environmental protection. Besides, the use of oil is reduced, and the cost is well controlled, thus it is conducive to mass production in the later period.