液熏法生产冻熟熏虾仁的工艺研究  

Study on the liquid-smoking technology of frozen-cooked-fumigated shrimp meat

作　　者：胡雪琼[1] 张曾奇 夏杏洲[1] 董庆兵 叶盛权[1] 曾少葵[1] 郝记明[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江524025 [2]湛江绿环水产有限公司,湛江524094

出　　处：《食品科技》2010年第4期129-132,共4页Food Science and Technology

基　　金：湛江市科技计划项目(2007)

摘　　要：主要探讨液熏法生产冻熟熏虾仁的工艺。结果表明:糖水浸泡的最适条件为:白砂糖浓度5.0%、浸泡时间30min;蒸煮水温度85～95℃时,时间为4.0min;盐水浸泡处理的最适条件为NaCl浓度8.0%、浸泡时间30min。熏制剂为PB2070,采用浸渍法,浓度0.12%,可得新鲜味美、营养保健、安全卫生、具烟熏风味的虾仁调理食品。The liquid-smoking technology of frozen-cooked-fumigated shrimp meat was studied in this paper.The result shows that the optimum conditions of dip pretreatment by sugar were the white granulated sugar 5% for 30 minutes,after be cooked for 4.0 minutes at 85～95℃ water,the shrimp meat was immersed in salt solution（8.0%） for 30 minutes,then impregnated with PB2070（0.12%）.the prepared food of shrimp meat with the flavor of smoking,freshness and delicious in taste,nutritional and healthy functions,safety and sanitation was made.

关 键 词：南美白对虾 液熏 冻熟熏虾 

分 类 号：TS205.3[轻工技术与工程—食品科学]