[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fh5jr5oNZas4qvjBBhQc2CJZy-NpypvAwQYngqSwMK44":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":18,"related":19,"source":29,"type":40},[],"2024-03-13 20:43:15",992890093,[8,9,10,11],"一段","二段","三段","四段",{"courseId":13,"courseImg":14,"courseName":15,"workId":16,"workName":17},"1000009229","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002Fd9b1ccd368d6f6c86d9fe4dcbac85fd3.png","肉制品加工与检验技术","57658787","第九章单元测试","油炸肉食品一般分为( )油炸",[20,31,41,49,52,61,71,76,81,86],{"answer":21,"createTime":5,"id":22,"options":23,"question":28,"source":29,"type":30},[],992889550,[24,25,26,27],"使肉食品表面产生1mm厚度壳膜层,阻隔肉食品内部水分挥发向表面迁移","阻隔油炸肉食品内部营养成分流失和植物油进入油炸肉食品内部,造成"浸油"现象","Vc的氧化对油脂起了一定的保护作用","油炸颜色美观","油炸技术对肉食品品质的影响,能固定食品的外形有几方面( )","v2",1,{"answer":32,"createTime":5,"id":33,"options":34,"question":39,"source":29,"type":40},[],992889791,[35,36,37,38],"无异味","过氧化值低","无异味、过氧化值低","酸价低","油炸肉食品用油要求( )",0,{"answer":42,"createTime":5,"id":43,"options":44,"question":47,"source":29,"type":48},[],992889837,[45,46],"对","错","产生金黄色或棕黄色油炸颜色,主要发生了焦糖化反应、美拉德反应",3,{"answer":50,"createTime":5,"id":6,"options":51,"question":18,"source":29,"type":40},[],[8,9,10,11],{"answer":53,"createTime":5,"id":54,"options":55,"question":60,"source":29,"type":30},[],992890166,[56,57,58,59],"温油","热油","旺油","沸油","食用油在不同温度下变化情况,根据油面特征,可分为()",{"answer":62,"createTime":63,"id":64,"options":65,"question":70,"source":29,"type":30},[],"2024-03-13 20:43:16",992890548,[66,67,68,69],"油炸用油长期反复使用导致产品品质下降","持续高温油炸(180℃以上),易产生挥发性的化合物,会带来不良风味,甚至出现焦糊味","油炸温度过低(160℃以下),产品表面没有产生理想的壳膜层,产品浸入大量的食用油,导致品质下降","视黄醇、类胡萝卜素、生育酚的变化会导致风味和颜色发生变化","油炸易导致油炸肉食品品质下降,有几方面( )",{"answer":72,"createTime":63,"id":73,"options":74,"question":75,"source":29,"type":48},[],992890579,[45,46],"严格控制配方中水的用量,水的用量一旦偏多,会导致肉丸在油炸前后大小伸缩性明显,影响肉丸表观的饱满性、圆润性、光泽度及口感.水量控制在投料量10%左右为宜",{"answer":77,"createTime":63,"id":78,"options":79,"question":80,"source":29,"type":48},[],992890605,[45,46],"肉丸工厂常采用的制馅方式是拌馅机制馅、擂溃机制馅,手工制馅方式大多为家庭采用",{"answer":82,"createTime":63,"id":83,"options":84,"question":85,"source":29,"type":48},[],992890717,[45,46],"过氧化值(mmol\u002F100g)≤6.0,过氧化值(mmol\u002F100g)≤6.0",{"answer":87,"createTime":63,"id":88,"options":89,"question":90,"source":29,"type":48},[],992890756,[45,46],"选取动物检验合格的冷鲜肉、冷冻肉或热鲜肉,冷冻肉要经过解冻处理(解冻时严格控制解冻时间,以猪肉最厚部位肉中心点温度达到2℃以上为准),热鲜肉不进行处理"]