即食半干南美白对虾仁的研制

Study on Processing Technology of Instant High-Moisture Shelled Penaeus Shrimp

以南美白对虾为原料,探讨即食半干虾仁加工技术。通过感官评定和正交试验确定了即食半干虾仁加工工艺及配方。结果表明,最佳的工艺条件为先调味后蒸煮,蒸煮时间为5 min;采用分段干燥,先用60℃烘干1 h,取出放置0.5 h,然后再用70℃烘干1 h;杀菌条件为115℃,10 min。最佳配方:对虾虾仁100 g、食盐2%、糖10%、柠檬酸1%、味精1%。该产品色泽均匀,风味浓郁,具有独特的海鲜味。

Processing techniques for producing instant high-moisture shelled penaeus shrimp products were investigated. The processing techniques and seasoning formula had been chosen by sensory evaluation and orthogonal design method. It figured out the optimum conditions for processing as follows： the shelled penaeus Shrimp was boiled for 5 min before being seasoned. The first stage was drying, drying out 60 ℃ 1 h, placed 0.5 h, then 70 ℃ 1 h drying; And the sterilization conditions was 115℃, 10 min. The best formula was as followings： penaeus shrimp 100 g, salt 2%, sugar 10%, citric acid 1%, monosodium glutamate 1%. The product was of uniform color, rich and unique flavor.