摘要
实验以鲜虾肉酶解液和糊化的淀粉为原料来制作海鲜类调味酱。实验采用双酶解法对虾肉进行水解,通过正交试验确定了鲜虾肉的最适的酶解条件,还利用单因素实验确定了调味酱的最佳配方组合。
This experiment took shrimp enzyme hydrolysis solution and gelatinized starch as raw ma- terial, obtained the shrimp seasoning sauce. The experiment adopted two kinds of enzymes to hydrolysis the shrimp. And the optimal hydrolysis conditions was studied by means of orthogonal experiment. The experiment used single factor experiment confirming the optimum flavor prescription of the seafood seasoning sauce.
出处
《肉类工业》
2008年第10期25-27,共3页
Meat Industry
关键词
虾肉
酶解
调味酱
seafood
enzyme hydrolysis
tartar sauce
