摘要
研究了冷藏调理即食鱿鱼制作的关键技术。在单因素的基础上,确定三聚磷酸钠、漂烫温度、漂烫时间及冰水急冷时间为关键因素,以产品的剪切力为评判指标,采用L9(34)正交试验优化冷藏调理即食鱿鱼的生产工艺。
The key technology of frozen prepared instant squid was studied. On the basis of single factor, sodium tripolyphosphate, blanching temperature, blanching time and ice water quenching time were determined as key factors. Shearing force of products was taken as judging index and production technology of frozen prepared instant squid was optimized through L9 （34） orthogonal experiment.
出处
《肉类工业》
2017年第8期23-26,共4页
Meat Industry
关键词
鱿鱼
冷藏调理
即食
关键工艺
squid
frozen prepared
instant
key technology
