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中国精品科技期刊2020
崔阳阳, 姜启兴, 许艳顺, 夏文水. 浸渍入味对冷冻熟制小龙虾品质的影响[J]. 食品工业科技, 2014, (14): 297-300. DOI: 10.13386/j.issn1002-0306.2014.14.057
引用本文: 崔阳阳, 姜启兴, 许艳顺, 夏文水. 浸渍入味对冷冻熟制小龙虾品质的影响[J]. 食品工业科技, 2014, (14): 297-300. DOI: 10.13386/j.issn1002-0306.2014.14.057
CUI Yang-yang, JIANG Qi-xing, XU Yan-shun, XIA Wen-shui. Effect of soaking process on quality of frozen cooked crayfish[J]. Science and Technology of Food Industry, 2014, (14): 297-300. DOI: 10.13386/j.issn1002-0306.2014.14.057
Citation: CUI Yang-yang, JIANG Qi-xing, XU Yan-shun, XIA Wen-shui. Effect of soaking process on quality of frozen cooked crayfish[J]. Science and Technology of Food Industry, 2014, (14): 297-300. DOI: 10.13386/j.issn1002-0306.2014.14.057

浸渍入味对冷冻熟制小龙虾品质的影响

Effect of soaking process on quality of frozen cooked crayfish

  • 摘要: 以小龙虾为原料加工即食小龙虾产品,整只小龙虾经油炸和汤汁冷却处理后,将小龙虾摆盘浇汤汁真空包装再静置,分别测定了4、12、20℃条件下,不同浸渍时间内小龙虾从汤汁中吸收的蔗糖含量和龙虾中的菌落总数,同时将浸渍入味后的小龙虾与工厂煮制入味的龙虾品质进行对比。结果表明,浸渍温度和时间对小龙虾的入味效果有显著影响,小龙虾在4、12、20℃下分别浸渍15、10.5、9h可达到工厂要求的蔗糖含量为9.6%的入味效果,同时小龙虾在浸渍过程中菌落总数在水产品卫生标准范围内,且该工艺条件下加工的小龙虾产品质构及风味也优于传统煮制入味的小龙虾产品,可将浸渍入味应用于小龙虾工业化生产中。 

     

    Abstract: This paper aimed to establish the time of soaking process of fried crayfish, meanwhile compared quality of crayfish with soaking treatment and cooked processing.After being fried and cooling treatment, crayfish vacuum packed with soup, then determined sucrose uptake in crayfish tail. Results proved sucrose content of crayfish after respectively soaking 15, 10.5, 9h during 4, 12, 20℃ could reach 9.6% that factory required, and the value of aerobic plate count of crayfish was lower than the standard values during soaking process, meanwhile quality and flavor of crayfish with soaking process was better than with cooked processing, so soaking process could be applied to industrialized production process of frozen cooked crayfish.

     

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