预油炸虾肉上浆配料的优化

Optimization of starching recipe for fried shrimp

目的研究上浆配料对预油炸虾肉半成品品质的影响并确定最佳上浆配料配方。方法将上浆配料上浆至虾肉中并进行预油炸处理,通过测定预油炸虾肉半成品的出品率、水分含量、嫩度和感官评价,研究淀粉、水、蛋液和食盐4种上浆配料对虾肉半成品品质的影响。在单因素试验的基础上,进行正交试验,得到4种上浆配料对虾肉半成品感官总分影响的最佳添加量。结果在上浆配方中淀粉添加量是影响虾肉半成品感官总分的最关键因素。当淀粉、水、蛋液和食盐的添加量分别为虾肉质量的9%、9%、9%和1.7%时,虾肉半成品具有最佳的品质特性。结论本试验的研究为未来虾类方便食品的工业化生产提供了一定的技术参数。

Objective To investigate the effects of different starching recipes on quality of fried shrimp and establish the optimum proportions of the starching recipes. Methods The starching recipes were starched onto the shrimp and then the shrimp was fried. Through the determination of the cooking yield, water content, shear force and sensory evaluation, the formula of the starching recipes was optimized by single factor experiment. On the basis of single factor experiment, orthogonal experiments were carried out to get the optimum amount of total sensory effect of 4 kinds of ingredients on semi-finished products. Results The starch recipe was found to play the most important role in the quality of fried shrimp. The optimal recipes for fried shrimp meat were as follows： starch was 9%, water was 9%, egg was 9%, and salt was 1.7% （content of raw meat）. Conclusion The study provides some technical parameters for the future industrial production of shrimp convenience food.