微波干燥法加工性早熟蟹肉松的工艺条件研究

Study on technological conditions of crab floss with precocious puberty processed by microwave drying

研究以性早熟蟹肉为原料,采用微波干燥法将性早熟蟹肉加工成蟹肉松。以感官评价分值作为评价指标,探究腌制时间、蒸煮时间、粉碎次数、微波干燥时间、微波干燥功率、炒制时间、炒制温度对蟹肉松品质的影响,并选择微波干燥时间、微波干燥功率、炒制时间、炒制温度4个工艺参数进行正交实验优化。结果表明,腌制时间6min、蒸煮时间6min、粉碎次数4次、微波干燥功率400W、微波干燥时间4min、炒制时间4min、炒制温度80℃为加工性早熟蟹肉松的最佳工艺参数。在最佳工艺条件下,制得的蟹肉松水分含量24.5%,蛋白质含量27.6%,脂肪含量13.2%,灰分含量10.1%。

The crab with precocious puberty was taken as raw material,and microwave drying was adopted to make crab with precocious puberty into crab floss.The sensory evaluation score was taken as evaluation index,and the effects of curing time,cooking time,crushing time,microwave drying time,microwave drying power,stir-frying time,and frying temperature on the quality of crab floss were studied,and microwave drying time,microwave drying power,frying time and frying temperature were selected for orthogonal experiment optimization.The results showed that the optimum technological parameters of crab floss with precocious puberty were as follows:curing time was 6 min,and cooking time was 6 min,and crushing time was 4 times,and microwave drying power was 400 W,and microwave drying time was 4 min,and frying time was 4 min,and frying temperature was 80℃.Under the optimumtechnological conditions,the moisture content of crab floss was 24.5%,and protein content was 27.6%,and fat content was 13.2%,and ash content was 10.1%.