即食香辣龟肉加工工艺的研究

Study on processing technology of instant spicy tortoise meat

研究介绍了即食香辣龟肉的加工工艺,通过对影响香辣龟肉品质的几个主要因素进行单因素试验,在单因素试验的基础上利用正交试验进行优化。得出即食香辣龟肉的最佳配方及工艺为:食盐用量1%、辣椒添加量为5%、香辛料添加量为0.5%、油炸时间为2min、杀菌方式121℃/10min。同时,建立了即食香辣龟肉的营养卫生指标。在该条件下加工的香辣龟肉口味独特、麻辣鲜香,可为今后增加即食水产品的种类提供参考作用。

The processing technology of instant spicy tortoise meat was introduced. The several main factors affecting the quality of spicy tortoise meat were studied by single - factor experiment, and it was optimized through the orthogonal experiment on the basis of single factor experiment. The optimum formula and technology of instant spicy tortoise meat were obtained ： the salt dosage was 1% , the addition amount of pepper was 5% , the addition amount of spice was 0.5% , frying time was 2 rain and sterilization way was 121℃/10 min. Meanwhile, the nutritional and health indicators of instant spicy tortoise meat were established. Under this condition, spicy tortoise meat had special taste, and hot spicy fresh and fragrant flavor. And it would provide a reference for increasing the varieties of instant aquatic products.