葱油味熟冻贻贝的调味工艺研究

Seasoning Process of Cooked Frozen Mussel with Onion Oil Flavor

为丰富贻贝的产品形式,改善产品风味,进行葱油味熟冻贻贝的调味工艺研究。贻贝经过挑选、清洗、预煮、调味、真空包装后进行冷冻,确定工艺流程后利用单因素实验对加工过程中的预煮时间和调味液配方进行优化。结果表明,在预煮1min、加糖量2%、加盐量5%、加油量5%、加葱花量1.5%的条件下制得的贻贝产品葱油味浓郁,口感佳。产品经过-18℃冻藏6个月后,感官性状良好,微生物指标符合国家标准。

In order to enrich the product form and improve the flavor of mussels, the seasoning process of cooked frozen mussel with onion oil flavor was studied. The mussels were frozen after selection, cleaning, pre cooking, flavoring and vacuum packaging. After determining the technological process, the pre cooking time and the formulation of the seasoning were optimized by single factor experiment. The results showed that the mussel products prepared under the condition of pre cooking 1 min, 2% sugar, 5% salt, 5%, and 1.5% green onion, had a rich flavor and good taste. After 6 months of frozen storage at -18 ℃ , the products had good sensory properties and microbiological indicators met national standards.