富贵虾醉制工艺优化研究

Process Research Optimization of the Squilla

概述了富贵虾醉制的工艺流程及操作要点,采用正交设计试验研究了富贵虾醉制生产过程中3个重要因素,即盐渍含盐量、醉制时间、醉制温度对产品品质的影响。结果表明,富贵虾醉制的最佳工艺条件为盐渍含盐量12%,醉制时间4 h,醉制温度20℃。

Process and operation points are summarized in this paper and the test of drunken squilla. Three important factors in the production process for squilla is studied by orthogonal design method, salt content, drunken time drunken temperature.The results of orthogonal test shows that the optimum processing conditions as follow： salt content 12%, drunken time 4 h, drunken temperature 20℃.