鱿鱼肉粒加工工艺研究

Study on processing technology of squid grain

目的：以鱿鱼为原料,研究鱿鱼肉粒加工工艺及产品标准制定.方法：通过对鱿鱼原料进行前处理、脱腥、抗氧化处理、分割、蒸煮、炒制等相关工艺,探讨五香粉、干燥温度、干燥时间、肉粒的大小、食盐、白砂糖等因素对鱿鱼肉粒的影响,并根据单因素试验结果进行正交试验.结果：鱿鱼肉粒的最佳工艺配方为白砂糖25％、食盐2.0％、五香粉1.5％,干燥时间为11h,水分控制在18％ ～28％.结论：按此工艺条件生产出来的五香鱿鱼肉粒甜咸适中、香味浓郁.

Squid was taken as raw material to study the processing technology of squid grain and establish standards of the products. The raw squid was treated by pretreatment, deodorization, antioxidant treatment, segmentation, cooking, frying and other related technology. The effects of five spice powder, drying temperature, drying time, meat grain size, salt and sugar on squid grain were discussed. The orthogonal experiment was conducted according to the results of single factor experiments. The result showed that the optimum technical formula was sugar 25% , salt 2.0% , five spice powder 1.5% , drying time 1 lh and the moisture 18% -28%. Under this technology conditions, the squid grain with moderate salty and sweet taste and rich flavor was obtained.