即食鲍鱼加工新技术的研究

Study on Ready-to-eat Abalone Processing New Technology

以南日鲍鱼作为原料,通过单因素和正交试验,研究了新鲜鲍鱼去壳取肉后,经前处理、调味、装罐、杀菌等先进工艺技术加工而成的即食鲍鱼(罐头)。结果表明,即食鲍鱼加工前处理工艺为鲍鱼肉加入适量水,加入6%食盐浸泡30 min;利用臭氧水结合超声波滚筒清洗,最优的清洗条件为清洗时间15 min,超声频率40 kHz,超声强度0.8 W/cm^2,臭氧质量浓度1 mg/L;适宜的调味配方为食盐0.8%,白砂糖0.5%,蚝油0.8%,味精0.2%,香辛料(适量);适宜的杀菌条件为加压水高温杀菌,杀菌温度113℃,杀菌时间27 min。

Using Nanri abalone as the raw material, through orthogonal and single factor tests, and researched the fresh abalone by take the meat from the shell and other pre-treatment,made from the processing of seasoning,canning sterilization and other advanced technology. The results show that the pretreatment process of instant abalone,like add the amount of water to the abalone meat,and add 6% salt soak for 30 minutes. Combine ozone water with ultrasonic drum washing the optimal conditions for cleaning is 15 minutes cleaning time,40 kHz ultrasonic frequency,0.8 W/cm^2 ultrasonic intensity,1 mg/L ozone concentration. Suitable seasoning formula is 0.8% salt,0.5% sugar,0.8% oyster sauce,0.2% MSG,pinch of spices.Appropriate sterilization conditions is pressure water high-temperature sterilization,113 ℃ sterilization temperature,27 minutes sterilization time.