摘要
本试验以蟹为原料,经闪蒸后,最大程度减少了蒸煮过程中汁液流失及营养成分损失;通过对蟹肉采用超高温瞬时灭菌工艺,最后确定其灭菌工艺为杀菌温度135℃、杀菌时间11S;通过对单体速冻蟹肉与冷冻蟹肉解冻后汁液中氨基酸成分的对比,确定采用真空冷却结合单体速冻对蟹肉进行冷冻,以确保蟹肉解冻后不会造成汁液大量流失。
Crap was used as material in this study. After flash evaporation of the crap, the loss of soup and the nutritional components could be reduced at large. Through using UHT to process crab, we can finally determine the sterilization process ： sterilizing temperature is 135℃, sterilization time is 11S. Through using vacuum cooling combination of crab IQF frozen to freeze the crab, we can ensure that the soup of crab doesnt loss at large and can keep its nutritional components after freeze - thawing the crab.
出处
《福建水产》
2009年第2期59-61,71,共4页
Journal of Fujian Fisheries
