摘要
研究阿根廷鱿鱼保水浸泡的关键工艺参数。在单因素的基础上,确定无磷保水剂用量、食用盐用量、保温浸泡时间及料液质量比为关键因素,以浸泡增重率和解冻失重率为评判指标,采用L_9(3~4)正交试验优化阿根廷鱿鱼保水浸泡工艺参数。结果表明阿根廷鱿鱼保水浸泡工艺参数的最佳组合为:保温浸泡时间4h,无磷保水剂用量2%,食用盐用量1.5%,料液质量比为1∶2.5。以此最佳工艺参数组合加工的阿根廷鱿鱼浸泡增重率为22.8%,解冻失重率为1.23%。
The critical technology parameters of water retention and soaking in Argentina squid were studied.On the basis of single factor,the consumption of phosphorus-free water-retaining agent,the consumption of edible salt,the soaking time of the heat preservation and the mass ratio of liquid-solid were determined as the critical factors,and the soaking weight gain rate and the thawing weight loss rate were used as the judging indexes.The L9(34)orthogonal experiment was adopted,and the technology parameters of water retention and soaking in Argentina squid were optimized.The results showed that the optimum combination of technology parameters of water retention and soaking in Argentina squid was as follows:the soaking time of the heat preservation was 4 h,and the consumption of phosphorus-free water-retaining agent was 2%,and the consumption of edible salt was 1.5%,and the mass ratio of liquid-solid was 1∶2.5.The soaking weight gain rate of Argentine squid processed by this combination of optimum technology parameters was 22.8%,and the thawing weight loss rate was 1.23%.
出处
《肉类工业》
2019年第3期28-32,共5页
Meat Industry
关键词
阿根廷鱿鱼
正交试验
关键工艺参数
Argentine squid
orthogonal experiment
critical technology parameter