摘要
研究了即食海蜇丝的加工技术及其调味配方的筛选,着重研究了即食海蜇丝的增脆方法和杀菌方法,试验结果表明即食海蜇丝的最佳增脆条件为:在温度为60℃左右的热水中热烫40～60s;有效的杀菌方法为60℃加热辅以紫外线照射。通过正交试验研究4种主要调味料对海蜇丝成品的色、香、味等方面的影响,筛选出即食海蜇丝的最佳配方(按份量计)为:海蜇丝100、酱油2.0、陈醋3.0、辣椒油2.0、蒜泥1.0、花生油1.0、精盐1.5、白糖1.0、味精0.5、鸟苷酸+肌苷酸0.05。
This paper probed into the processing technology and formula screening of ready-to-eat （RTE） jellyfish. The methods of increasing brittleness of RTE jellyfish and of sterilizing were studied emphatically. The optimum method of increasing brittleness of RTE jellyfish had been chosen： 60℃ heating 40 - 60 s. The effect of seasoning on the color, flavor and taste of RTE jellyfish was studied by orthogonal design method. The best formula had been chosen （ according to the scale） ： jellyfish 100, sauce 2. 0, mature vinegar 3.0, capsicum oil 2.0, pimiento oil 1.5, garlic 1.0, peanut oil 1.0, salt 1.5, sugar 1.0, m onosodium glutamate 0. 5, IMP ＋ GMP 0. 05.
出处
《南方水产》
2005年第2期46-50,共5页
South China Fisheries Science
基金
广东省海洋与渔业局2002年渔业标准化项目<即食海蜇丝>(200219)
关键词
即食
海蜇
加工技术
配方
ready-to-eat （RTE）
jellyfish
processing technology
formula
