摘要
为了丰富海参产品多样性,对冷藏型即食海参的腌制工艺进行了研究,开发出四种口味的即食海参产品。各种口味通过单因素试验确定调味料的添加量,影响因素多的,再通过正交试验确定最佳工艺条件。工艺流程为:鲜海参去内脏、清洗、煮制、水发、调味、灌装、灭菌。红酒调味汁:红酒55 g、蜂蜜8 g;鲜辣调味汁:香辣酱100g、蚝油6 g;辣根调味汁:辣根4.2 g、陈醋24 g、酱油3.5 g;番茄调味汁:番茄沙司67 g、绵白糖7.5 g、玉米淀粉4.5 g,水55 g。腌制20 g海参,30 min。杀菌条件:85℃,20 min。
Research on the flavor of refrigerated ready-to-eat sea cucumber to increase product diversity. Each kind of productmeasures correct proportions of ingredients by single factor experiment and orthogonal experiment. Process was as follows removeviscera, washing, boiling, soaking, flavoring, packaging and sealing. Wine sauce was as follows： 55 g wine, 8 g honey; Spicy saucewas as follows： 100 g hot and spicy sauce, 6 g oyster sauce; Horseradish sauce was as follows： 4.2 g horseradish, 24 g vinegar, 3.5 gsoy; Tomato sauce was as follows： 67 g ketchup, 7.5 g sugar, 4.5 g starch, 55 g water. Put 20 g sea cucumber into sauce about 30 min.Sterilize products at 85 ℃ about 20 min.
出处
《食品工业》
北大核心
2014年第6期101-105,共5页
The Food Industry
关键词
海参
即食
研发
sea cucumber
ready-to-eat
study
