即食液熏牡蛎加工工艺优化

Optimization of Processing Technology of Ready-to-eat Liquid-smoked Oysters

为开发即食液熏牡蛎新产品,本文以新鲜牡蛎肉为原料,在单因素试验基础上,采用L9(34)正交试验对烟熏调味液配方和液熏加工工艺参数进行优化。结果表明,烟熏调味液的最优配方为:食盐添加量2.5%、白砂糖添加量12%、烟熏液添加量0.4%、酱油添加量5%;液熏加工的最优工艺参数为:浸渍温度为50℃、浸渍时间为1.5 h、干燥温度为60℃、干燥时间为120 min。

In order to develop a new ready-to-eatliquid-smoked oyster product,in this article,fresh oyster meat was used as the raw material.On the basis of the single factor test,the L9(34)orthogonal test was used to optimize the smoked seasoning liquid formula and liquid-smoked processing parameters.The results showed that the optimal formula for the smoked seasoning liquid was:2.5%salt,12%white sugar,0.4%smoked liquid,and 5%soy sauce,and the optimal process parameters for liquid smoked processing were:immersion temperature 50℃,immersion time 1.5 h,drying temperature 60℃,and drying time 120 min.