摘要
详细描述了一种即食鱿鱼须加工工艺的研发过程,采用了传统的卤制工艺作为主要加工手段。以正交试验为主要实验方法,以感官质量评定为主要判定手段确定了最优的卤制工艺以及油炸工艺,同时测定了最终产品的水分含量。最终获得的工艺参数为:二次调味食盐添加量1%,卤制温度100℃,卤制时间15min,油炸温度180℃,油炸时间2min,杀菌温度为120℃,杀菌时间15min。获得的产品口感好,风味佳。
The research and development processing of the processing technology of a kind of instant squid tentacles was described in detail, and the traditional bittern technology was taken as the main processing mean. The orthogonal experiment was taken as the main experimental method, and sensory quality evaluation was taken as the main judging mean, and the optimum bittern technology and frying technology were determined, at the same time, the moisture content of the final product was determined. The final process parameters were obtained ： the addition amount of salt in the second seasoning 1% , bittern temperature 100℃, bittern time 15 min, frying temperature 180℃, frying time 2 rain, sterilizing temperature 120℃ and sterilizing time 15 min. The obtained product had good taste and better flavor.
出处
《肉类工业》
2018年第3期10-14,共5页
Meat Industry
关键词
鱿鱼须
卤制
加工工艺
squid tentacles
bittern
processing technology
