【作者】 胡雪琼； 张曾奇； 夏杏洲； 董庆兵； 叶盛权； 曾少葵； 郝记明；

【Author】 Hu Xue-Qiong1, Zhang Zeng-Qi2, Xia Xing-Zhou1*, Dong Qing-Bing2, Ye Sheng-Quan1, Zeng Shao-Kui1, Hao Ji-Ming1 1 College of Food Science and Engineering, ZhanJiang Ocean University, ZhanJiang 524025 2 Zhanjiang Lvhuan Aquatic Co., Ltd., ZhanJiang 524094)

【机构】 广东海洋大学食品科技学院； 湛江绿环水产有限公司；

【摘要】 本文主要探讨液熏法生产"冻熟熏虾仁"的工艺。结果表明:糖水浸泡的最适条件为:白砂糖浓度5.0%、浸泡时间30min;蒸煮水温度8595℃时,时间为4.0min;盐水浸泡处理的最适条件为NaCl浓度8.0%、浸泡时间30min。熏制剂采用PB2070,采用浸渍法,浓度0.12%,可得新鲜味美、营养保健、安全卫生、具烟熏风味的虾仁调理食品。更多还原

【Abstract】 The Liquid-Smoking Technology of Frozen-Cooked-Fumigated Shrimp Meat was studied in this paper. The result shows that the optimum conditions of dip pretreatment by sugar were the white granulated sugar 8% for 30 minutes, after be cooked for 4.0 minutes at 85 - 95 ℃ water, the shrimp meat was immersed in salt solution(8.0%) for 30 minutes, then impregnated with PB2070 (0.12%). the prepared food of shrimp meat with the flavor of smoking, freshness and delicious in taste, nutritional and healthy functions, safety and sanitation was made.更多还原