摘要
研究对比了鱿鱼低盐腌制和传统高盐腌制处理以及缓苏变温变湿工艺对热泵干燥鱿鱼干的外形、色泽和干燥速率等的影响。实验结果表明,低盐腌制的鱿鱼经热泵干燥结合缓苏工艺所得的鱿鱼干产品质地好,色泽均匀,透明性好,且含盐量降低一半,干燥所需时间短。
In this paper, the influence of the following processes, low salt curing, traditional high salt pickling process, as well as tempering process with various air temperature and wetting, on the shape, color, and luster, and drying rate of the heat pump drying sleeve-fish has been investigated. The result shows that the sleeve-fish treated with low salt pickled combined with tempering process presented such fine qualities as good texture, uniform color and luster and high transparence, with the halved salinity, consuming short drying time.
基金
863计划-食品低能耗联合干燥技术与设备(2007AA100400)
粤港招标项目-鱼干制品热泵低温干燥技术及设备的研究与开发(2006A25003001)
关键词
鱿鱼
热泵
干燥
sleeve-fish
heat pump
drying
