新型软包装即食虾干的开发研究  

Study on the new soft package instant shrimp dried prawns

作　　者：杨留明[1] 刘青梅[1] 杨性民[1] 陈舜胜[2] 

机构地区：[1]浙江万里学院宁波市农产品加工重点实验室,宁波315101 [2]上海水产大学食品学院,上海200090

出　　处：《食品科技》2007年第3期93-95,共3页Food Science and Technology

基　　金：宁波市2005年农业攻关项目(2005C100104)

摘　　要：以南美白对虾为原料,进行了新型软包装即食虾干的研究。结果表明:低温腌制可有效地抑制微生物的生长繁殖,最佳腌制温度5℃,腌制时间24h;干燥温度和时间对制品的色泽、质地和风味影响较大,最佳烘干温度55℃,干燥时间3.5h;采用高温高压杀菌处理可长时间保藏。在此条件下开发的软包装即食对虾,风味独特,鲜香可口,并具有良好咀嚼性,常温下贮存达9个月。Take the south america white shrimp as the raw material, the new soft package instant shrimp dried prawns was studied. The result indicates that the low temperature salt system may effectively suppress the microorganism the growth reproduction, the best salt system temperature 5℃, preserved time 24h; The influence of dry temperature and time on the dry products＇ luster, quality and flavor is bigger, the best drying temperature 55℃, dry time 3.5h. Using the high-temperature and high-pressure disinfection treatment can prolonged the preservation time. Under such conditions, the soft package instant prawn has unique flavor, delicious tasty, and good chewing, under the room temperature storage for nine months.

关 键 词：即食虾干 低温腌制 干燥 杀菌 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]