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| The Technology of Recreation Foodstuff Produces of Anglerfish Skin by Microwave Puffing |
| QIU Lianlian;XIE Chao |
| College of Food and Pharmacology, Zhejiang Ocean University, Zhoushan 316000, China |
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Abstract The anglerfish is delicious, and if make to be the convenience food can broaden the
processing manners of anglerfish, improve the quality, and enhance the economic value, enriches the
variety of our China’s fish market , satisfy the majority needs of different consumer groups. Based on
experiment, the best conditions about the snack food of the anglerfish skin by microwave puffing are as
follows: the water content should be kept at about 20% after dealing with the anglerfish raw material, the
final temperature is from 120-140℃ after microwave modification. In this condition, the snack food of
the anglerfish skin by microwave puffing is straw yellow with a pure color, fine delicious, crisp frailty
and has special pure fragrance, snack food of the anglerfish skin achieve to the best quality.
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2009, Vol. 23 
