摘要
中国毛虾是一种高产低值的海虾,加工利用较少,尝试利用中国毛虾研制油炸型的虾糜制品以提高其利用价值。毛虾经过采肉、漂洗、加盐擂溃,添加猪肉糜、淀粉、蛋清、转谷氨酰胺酶等配料以及五香粉、大蒜粉、生姜粉等香辛料,再进行适度油炸制得产品。通过改良配方、优化生产工艺提高虾糜制品的弹性,所得虾糜制品营养丰富,具有独特的鲜虾风味,口感、弹性良好,符合国家卫生标准,具有很好的市场开发前景。
Acetes chinesis is a kind of high-yielding and undervalued shrimp which has not been fully processed and utilized, attempted to elevate its potential value by developing its frying products. The Acetes chinesis products adding with minced pork, starch, albumen, transglutaminase, as well as seasonings like compound spice, garlic powder and ginger powder, were developed by means of moderate frying process before some procedures like meat separating, rinsing, and blending with salt. The elasticity of the minced shrimp products were improved by the improvement of formula and the process optimization, and rich-nutrition, unique shrimp flavor, good mouthfeel and elasticity of shrimp products were obtained. They are according with national health standards and have the good market prospects for development.
出处
《食品科技》
CAS
北大核心
2013年第11期142-145,152,共5页
Food Science and Technology
基金
广东省科技计划项目(2012B020312005)
关键词
中国毛虾
转谷氨酰胺酶
淀粉
油炸虾丸
Acetes chinesis
transglutaminase
starch
fried shrimp ball
