佛手虾仁菜脯的工艺配方研究  

Bergamot shrimp marinated vegetable formula research

作　　者：王宇鸿[1] 

机构地区：[1]海南职业技术学院生物工程学院,海口570216

出　　处：《中国调味品》2012年第4期66-68,共3页China Condiment

基　　金：海口市重点科技项目(2010-113)

摘　　要：佛手虾仁菜脯是利用佛手瓜高果胶含量的特点,通过先脱水腌制后再与虾仁配合加工成的具有鲜香、韧、脆口感特色的一类产品。研究中采用15%的食盐、0.1%的山梨酸钾、0.15%的氯化钙进行加工处理,确定了佛手虾仁菜脯加工工艺腌制过程的条件及要求,得出佛手虾仁菜脯成品的质量标准。Using high pectin content of chayote ,we studied the processing technique of chayote with shrimp. After dehydrated and pickled , chayote would be fresh, crisp taste and toughness of the chayote processing with shrimp products . The optimum formula of the pickle is. salt 15%, potassium sorbate 0. 1 %,Calcium chloride 0. 15 %. The processing technology of preserved pickling process conditions and requirements is researched. The standards of the produc of chayote with shrimp are woked out.

关 键 词：佛手瓜 腌制 脱水 硬化 韧性 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]