【摘要】 以海捕虾为研究对象进行调味配方研究。通过调味配方单因素与优化实验,确定了最佳调味配方为:白砂糖的添加量为6.0%,料酒的添加量为6%,生抽的添加量为2%,味精的添加量为0.2%。影响海捕虾品质的四个因素的影响性由大到小依次为白砂糖添加量>料酒添加量>味精添加量>生抽添加量,对海捕虾感官评定的影响最大的是白砂糖添加量。为使虾仁获得更加的口感,确定蒸煮时间为4 min时,虾仁富有弹性,感官评分达到最高。并选取海捕虾仁的干燥温度为55℃,干燥1.5 h或60℃下干燥1 h。将包装好的海捕虾仁进行杀菌处理,最终选择115℃下灭菌20 min,测定细菌总量小于10,且感官评分超过50。更多还原

【Abstract】 Study on seasoning formula with sea shrimp as research object.The best seasoning formula was as follows: the addition amount of white sugar was 6.0%,the amount of cooking liquor was 6%,and the amount of additive was 2,and the amount of raw sugar was 2%,monosodium glutamate added 0.2%.The influence of four factors affecting the quality of sea shrimp was the order of the addition of white sugar,the amount of raw material added>the amount of MSG added>the amount of soy sauce,the most significant impact on the evaluation of the sea shrimp,the amount.For the shrimp to get more taste,to determine the cooking time of 4 min,the shrimp is flexible,sensory score to the highest.And select the dried sea shrimp drying temperature of 55℃,dry 1.5 h or 60 ℃ for 1 h.The dried sea shrimp was sterilized and finally sterilized at 115 ℃ for 20 min.The total amount of bacteria was less than 10,and the sensory score was more than 50%.更多还原