| 一种即食熏制虾仁的生产工艺研究 |
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| 引用本文： | 胡雪琼,张曾奇,夏杏洲,董庆兵,叶盛权,曾少葵,郝记明.一种即食熏制虾仁的生产工艺研究[J].农产品加工．学刊,2009(12):30-32,34. |
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| 作者姓名： | 胡雪琼 张曾奇 夏杏洲 董庆兵 叶盛权 曾少葵 郝记明 |
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| 作者单位： | 1. 广东海洋大学,食品科技学院,广东,湛江,524025
2. 湛江绿环水产有限公司,广东,湛江,524094 |
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| 摘 要： | 以南美白对虾仁为原料,探讨一种即食熏制虾仁制作的关键工艺。优化了虾仁调味工艺,筛选了熏制剂、探讨了液熏方法、熏液浓度,选择了微波熟制的条件,确定了产品的质量指标。结果表明,虾仁浸渍调味的最适条件为:香味液10%,白砂糖8%,食盐4%,浸泡时间为40min;采用喷淋或浸渍,熏制剂为PB2070,质量分数0.09%,微波功率750kW,处理时间4~6min,可得风味鲜美、营养保健、安全卫生,具有烟熏风味的可即食虾仁制品。
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| 关 键 词： | 南美白对虾 即食食品 液熏 |
The Processing Technology of Instant Fumigated Shrimp Meat |
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| Hu Xueqiong,Zhang Zengqi,Xia Xingzhou,Dong Qingbing,Ye Shengquan,Zeng Shaokui,Hao Jiming.The Processing Technology of Instant Fumigated Shrimp Meat[J].Nongchanpin Jlagong.Xuekan,2009(12):30-32,34. |
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| Authors: | Hu Xueqiong Zhang Zengqi Xia Xingzhou Dong Qingbing Ye Shengquan Zeng Shaokui Hao Jiming |
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| Abstract: | The meat of Penaeus vannamei Boone was used as the raw material,a ready-to-eat and fumigated shrimp meat food were developed according to optimizing the process of seasoning, screened the fumigant, researched the method of liquid-smoking and concentration of the liquid smoking solution,determined the quality index of the product. The results showed that the optimum conditions of seasoning were the spice solution 10%,the white granulated sugar 8% and salt 4%, the sock time was 40 minutes. Then after the shrimp meat was sprayed or impregnated with PB2070 (0.09%), cocked 4~6 minutes with microwave at 750 kW,the instant product of shrimp meat with the flavor of smoking,delicious in taste, nutritional and healthy functions,safety and sanitation was made. |
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| Keywords: | Penaeus vannamei Boone instant liquid-smoking |
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