新含气调理淡水产品生产工艺研究  

STUDY ON THE PRODUCTION TECHNOLOGY OF FRESH WATER PRODUCT OF THE NEW GAS-CONTAINING COOKING

作　　者：潘天太 苏广生 曾广霞 樊丽娟 席红卫 官尚甫 陶本谋 李涛 张丽敏[4] 

机构地区：[1]信阳市广大水产食品有限责任公司,河南信阳464000 [2]信阳市中心医院,河南信阳464000 [3]信阳市出入境检验检疫局,河南信阳464000 [4]商丘职业技术学院,河南商丘476000

出　　处：《食品研究与开发》2007年第9期97-101,共5页Food Research and Development

摘　　要：研究了新含气调理淡水产品的生产加工工艺,新鲜的淡水产品原料预处理后,采用特制的万能自动蒸煮锅,在全氮无氧环境下对产品减菌加味处理,无氧充氮包装、多阶段升温、两阶段冷却、使水产品在最佳状态下调理灭菌。采用这种生产技术可以得到保持原料固有色、香、味、形和营养成分俱佳的优质产品各项指标符合国家标准,可在常温下保存6个月以上。This article studied the production technology of fresh water product of the new gas-containing cooking. After cleaning raw material of fresh water product, we can use the tailor-made automatic digestive room of omnipotence, reduce the fungus and add taste to the product under the entire nitrogen and environment, and then make the water product adjusting sterilization under the optimum condition by non-oxygen and inflated with nitrogen packing, multi-stage elevating temperature and two-stage cooling. Adopting this kind of production technique can get high quality of product maintaining its original color, flavor, taste, form and nutrition. Each target of the product conforms to the national standard and the product can be preserved for 6 months under the normal temperature.

关 键 词：新含气调理 水产品 工艺 

分 类 号：TS205[轻工技术与工程—食品科学]