即食凉拌海带丝工艺的研究

研究了以干海带为原料制成即食凉拌海带丝工艺。结果表明,将海带丝于2.0%醋酸+1%黄酒混合液中浸泡15min,可以有效去除海带的腥味;脱腥后的海带丝放于有效氯为50mg/kg的二氧化氯中浸泡3min,可以起到很好的减菌效果;冷藏温度与保质期的关系密切,以细菌总数为评价指标,5℃冷藏,产品的保质期可达49d.

The process of instant cold seaweed salad using the dry Kelp as raw material was studied in this paper. The results showed that： the seaweed salad which were immersed in the mixed solution of 2.0% acetic acid and 1% rice wine 15 minutes had the better effect on the fishy smell removal.then, the seaweed salad were immersed in 50mg/kg chlorine dioxide solution 3minute,which did a good effect on the fungus reducing; freezing temperature had a close relationship with storage life, the total number of bacterial colonies was as the assessment standards , 5℃ canned refrigerated,the product with a shelf time of 49 days.