鱼香肉丝真空冷冻干燥工艺方案的再探讨  

The Restudy about Vacuum Freeze-drying Technology of Yuxiangrousi

作　　者：李素云[1] 张培旗[1] 董铁有[2] 宋凤利 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]河南科技大学食品与生物工程学院,洛阳471003 [3]郑州三全冷冻食品有限公司,郑州450002

出　　处：《现代食品科技》2006年第2期150-151,共2页Modern Food Science and Technology

基　　金：河南省自然科学研究基金重点项目(0211062000);教育部及河南省人事厅留学回国人员资助项目;河南省教育厅创新人才基金资助目。

摘　　要：在文献[1]研究的基础上,发现在冻干组合型物料时会出现干燥速度不一致的问题,采用将物料分拣的方法可以解决这个问题。这种方法有两个优点:1.是优化耗能问题,2.是可以单独将真空冷冻的肉丝作肉松用、笋丝和木耳作为方便菜用,这样可以扩大销售渠道,从而降低冻干鱼香肉丝的成本,是很好的消费思路。The best technology of Yuxiangrousi＇s vacuum freeze-drying was brought forward in reference fiterature 1, but there is a problem you would find that the velocity of Yuxiangrousi＇s vacuum freeze-drying was different. Separating materials before vacuum freeze-dried can solve this problem and has two advantages.＇ （1）. optimized the energy-concuming; （2）.The cutlet can be used solely as dried meat floss, bamboo shoot and agaric as convenient greens. Therefore it is a good way that not only can enlarge the channel of sale, but also reduce the cost of drying.

关 键 词：鱼香肉丝 真空冷冻干燥 分拣 复水 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]