即食海蜇丝的生产工艺  

The Productive Process of the Instant Jellyfish

作　　者：王珊珊[1] 农绍庄[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《食品研究与开发》2011年第5期69-71,共3页Food Research and Development

摘　　要：主要研究了在即食海蜇加工过程中,利用臭氧水对海蜇灭菌的杀菌工艺。结论表明,当臭氧水浓度为0.33mg/mL时,杀菌效果最佳。该方法克服了传统杀菌工艺的不足,为海蛰产品深加工提供了新的思路。A new sterilization technology of jellyfish aseptic using ozone water disinfection technology was mainly studied during processing of instant jellyfish. Conclusion was shown that the effect of sterilization was satisfactory when the ozone sterilization density was 0.33 mg/mL. The deficiency of traditional sterilization process was overcomed, and it provided a new method for the intensive process of jellyfish.

关 键 词：海蜇 臭氧水 加工工艺 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]