不同预处理后海捕虾二氧化硫残留量比较的研究

Study on Comparison of Sulfur Dioxide Residues in Shrimp after Different Pretreatments

二氧化硫残留量超标是目前市场上海捕虾质量存在的主要问题。为了指导消费者在烹饪前如何处理海捕虾,使得海捕虾二氧化硫残留量最少,比较了不同预处理后海捕虾二氧化硫残留量。结果表明,海捕虾去壳后,虾肉经过较长时间淋洗或浸洗多遍,二氧化硫残留量最低。

Sulfur dioxide residues exceed the standard is the mail problem of shrimp quality problems. To guide consumers before cooking processing of shrimp , this paper compared sulfur dioxide residues in shrimp after different pretreatments. The results showed that sulfur dioxide residue was the lowest after shrimp shelled a long time elution or immersion times.