Study of production process and sterilization technology of grilled squid

The production and sterilization process of the squid was studied.With squid as research object,product characteristics and sensory impact were chosen as technical indicators and the total number of colonies after sterilization as alternative sterilization indicator. By single factor experiment,the optimum conditions of pretreatment,dipping seasonings and baking process were obtained.To confirm the best way for sterilization after autoclaving,the sterilization time,sterilization temperature and processing capacity were selected as independent variables and the total number of colonies and sensory evaluation was selected as response. Using response surface analysis,each variable and the effect of their interactions on the total number of colonies were studied,and the prediction model of quadratic polynomial regression equation was simulated. The order of influence on the efficiency of high- pressure steam sterilization was: sterilization temperature > sterilization time > processing capacity. The optimal autoclave condition was obtained by response surface optimization design: the processing capacity 3.5 g,the sterilization time 17.5 min and the sterilization temperature 118.5 ℃. The results provided the basic research data for further production and development of soft grilled instant squid products and the extension of its shelf life.