即食麻辣小龙虾加工工艺研究

Study on Processing Technology of Ready-to-eat Spicy Crayfish

对即食麻辣小龙虾加工过程中的加热工艺、调味工艺以及杀菌时间进行研究。通过试验及相关数据分析,优化即食麻辣小龙虾生产工艺,最终确定了最佳加热时间为10 min,最佳加热温度为90℃。确定了即食麻辣小龙虾调味最佳配方:食盐50 g、味精30 g、砂糖60 g、干花椒120 g、干辣椒80 g、十三香10 g、料酒70 g。并分析不同杀菌时间对成品品质及理化指标的影响,最终确定了在115℃条件下,杀菌时间为10 min。为小龙虾即食产品开发以及传统烹饪工业化生产提供参考依据。

The heating process,seasoning process and sterilization time during the processing of ready-to-eat spicy crayfish were studied in the reseach.Through the experiment and related data analysis,the production process of ready-to-eat spicy crayfish was optimized.The optimal heating time was determined to be 10 min,and the optimum heating temperature was 90℃.The best formula for ready-to-eat spicy crayfish seasoning was determined:50 g of salt,30 g of monosodium glutamate,60 g of sugar,120 g of dried pepper,80 g of dried chili,10 g of multi-flavoured natural seasoning,70 g of cooking wine.The effects of different sterilization time on the quality of finished products and physical and chemical indicators were also analized.It was finally determined that the suitable sterilization time was 10 min at 115℃.The study provides a reference for the development of crayfish ready-to-eat products and industrial production of traditional culinary products.