高钙即食脆虾预处理工艺的研究

Study on the Pretreatment Technology of High calcium instant Shrimp

本文以南美白对虾为原料,研究热烫、渗透、预干燥、急冻等预处理技术对高钙即食脆虾品质的影响。通过单因素试验及正交试验确定脆虾的最佳处理工艺,结果发现,将南美对虾在90℃热烫3 min、在4℃1%食盐+15%淀粉+2%白砂糖的渗透液中渗透4 h、将渗透后的对虾烘干,水分控制在70%,最后在-30℃急冻15 h。在此条件下制作的脆虾虾体完整、颜色鲜艳、光泽度好,虾鲜味浓郁、虾体虾壳酥脆。

In this paper,Penaeus vannamei was used as raw material to study the effects of scalding,permeating,pre drying and quick freezing on the quality of high calcium instant prawn.Through single factor test and orthogonal test to determine the best processing technology,the results showed that the South American shrimp was scalded at 90℃for 3 minutes,permeated in 4℃1%salt+15%starch+2%sugar for 4 hours,the drying water was controlled at 70%,and finally frozen at-30℃for 15 hours.Under these conditions,the Crispy Shrimp is complete,bright in color and glossy,with rich flavor and crispy shell.