摘要
为优化即食沙虫(方格星虫Sipunculs undus)干加工工艺,在单因素试验的基础上,采用Box-Benhnken设计原理,选定腌制时间、烘干时间、烘干温度、油炸时间4个因素对即食沙虫干加工工艺进行优化。结果显示,最佳配方为腌制时间20 min,烘干温度100℃,烘干时间38.39 min,油炸时间15.94 s。用此方法制备出的即食沙虫干色泽金黄,口感香脆,无其他明显的异味。
In order to optimize the processing technology of instant dried Sipunculs undus,on the basis of single factor test and Box-benhnken design principle,four factors including seasoning time,drying time,drying temperature and frying time were selected to optimize processing technology of instant dried Sipunculs undus.The results showed that the best formula was to season the dried Sipunculs undus for 20 min,then to dry for 38.39 min at temperature of 100℃,and then to fry for 15.94 s.By this method,the proccessed dried Sipunculs undus was golden in color,tasted crispy without any obvious unpleasant smell.
作者
郭峰君
GUO Feng-jun(Beihai Vocational College, Beihai 536000,China)
出处
《河北渔业》
2021年第11期36-38,43,共4页
基金
北海职业学院院级科研课题(2019YKY16)。
