曼氏无针乌贼墨鱼酱的加工工艺研究

Study on the Processing Technology of Sepiella japonica Cuttlefish Sauce

以曼氏无针乌贼加工副产物——乌贼墨和乌贼头为原料,开发出一款稳定性好、风味独特、营养丰富的墨鱼酱制品。研究了不同的多聚磷酸盐浓度和浸渍时间对乌贼肉丁保水性能的影响。以离心析出率为稳定性指标,对黄原胶的添加量进行优化,并通过正交试验和感官评定确定了最优配方。结果表明,在质量浓度为2%的多聚磷酸盐溶液中浸渍3 h时,乌贼肉丁的保水性最佳。综合产品安全性、生产成本以及产品品质考虑,最佳墨鱼酱配方为乌贼墨40%,乌贼肉丁10%,黄原胶0.3%,食盐3%。

Using Sepiella japonica by-produts-ink and head as raw materials, a cuttlefish sauce with good stability, unique flavor and rich nutrition was developed. The effects of different concentrations of polyphosphate and immersion time on the water retention properties of cuttlefish meat were studied. The optimal dosage of xanthan gum was optimized by orthogonal test and sensory evaluation, with the centrifugal precipitation rate as the stability index. The results showed that the water retention of cuttlefish was the best when immersed in polyphosphate with 2% concentration for 3 h. Comprehensive product safety, production costs and product quality considerations, to determine the optimum formula： ink of 40%, cuttlefish of 10%, xanthan gum of 0.3%, salt of 3%.