摘要
研究了刺参的冻干加工技术。结果表明 ,采用三种方法加工三组 (5 0 0g/组 )活刺参 ,成品中蛋白质分别为 :盐渍干参 33.6 4g ,含量 17.71% ;活性刺参 4 6 .2 0g ,含量 83.2 4 % ;免发刺参 4 1.14g ,含量 82 .2 8% ;合理运用冻干技术不但能有效保全刺参的活性、营养成分 ,而且食用便利。
The freeze-dry processing technology of sea cucumber Stichopus japonicus was investigated. The results showed that the content of protein in the product of three groups (500g/group) of live sea cucumber processed by three methods were 17.71%, 83.24% and 82.28% in 33.64g of salt-dried group, 46.20g of active sea cucumber and 41.14g of non-soaked sea cucumber, respectively. The proper freeze-drying process used can effectively retain the activity of sea cucumber, nutrient content, convenience in service and good in appearance as well.
出处
《海洋渔业》
CSCD
2004年第1期52-56,共5页
Marine Fisheries
关键词
刺参
加工技术
冻干
活性
营养
Stichopus japonicus
processing technology
freeze-dry
activity
nutrition
