即食泡椒鲜鲍鱼加工工艺研究

Processing technology of ready-to-eat fresh abalone with pickled peppers

文章对即食泡椒鲜鲍鱼加工过程中的加热工艺、调味工艺以及杀菌时间进行研究。通过实验及相关数据分析,优化了即食泡椒鲜鲍鱼生产工艺,最终确定了最佳加热时间为15 min,最佳加热温度为80℃。确定了即食泡椒鲜鲍鱼调味最佳配方:食盐50 g、白醋80 g、砂糖50 g、泡野山椒110 g、泡仔姜60 g、鲜花椒40 g、料酒25 g。并分析了不同杀菌时间对成品品质及理化指标的影响,最终确定了在115℃条件下,杀菌时间为5 min。研究为鲜鲍鱼即食产品开发以及传统烹饪工业化生产提供参考依据。

The heating,seasoning process and sterilization time of instant pickled pepper fresh abalone were studied in this paper.Through experiments and related data analysis,the production technology of instant pickled pepper fresh abalone was optimized,and the optimum heating time was 15 minutes and the optimum heating temperature was 80℃.The best seasoning formula of instant pickled pepper and fresh abalone was determined as follows that salt 50 g,white vinegar 80 g,sugar 50 g,wild pepper 110 g,pickled ginger 60 g,fresh pepper 40 g and cooking wine 25 g.The effects of different sterilization time on the quality and physical and chemical indexes of the product were analyzed.The sterilization time was 5 minutes at 115℃.This study provides a reference for the development of ready-to-eat products of fresh abalone and industrialized production of traditional cooking.