四角蛤蜊即食食品加工工艺的研究  

Study on Processing Technology of Maoctra veneriformis Instant Food

作　　者：王彩理[1] 李娟[1] 王滨亭 王志勇[1] 沈建[3] 滕瑜[1] 

机构地区：[1]中国水产科学研究院黄海水产研究所,山东青岛266071 [2]山东潍坊龙威实业有限公司,山东潍坊262737 [3]中国水产科学研究院渔业机械仪器研究所,上海200092

出　　处：《保鲜与加工》2013年第4期42-45,共4页Storage and Process

基　　金：国家贝类产业技术体系建设项目(CARS-48);山东省科技发展计划项目(2009GG10005018)

摘　　要：以新鲜四角蛤蜊为材料,通过正交试验研究并优化四角蛤蜊即食食品的加工工艺。结果表明,影响四角蛤蜊即食食品风味的各因素主次顺序为蛤蜊肉与蔬菜比>食盐添加量>糖添加量>料酒添加量;最佳工艺配方为:蛤蜊肉与蔬菜比为4∶1,糖4.0%,食盐3.0%,料酒0.5%,制得的四角蛤蜊即食食品香味及风味俱佳,滋味持久。Taking the fresh Maoctra veneriformis as material,through orthogonal test the processing technology of Maoctra veneriformis instant food was studied.The results showed that,the order of factors which affecting the flavor of Maoctra veneriformis instant food was the ratio of Maoctra veneriformis meat to vegetable salt addition sugar additioncooking wine addition,the optimum formula was as follows： the ratio of Maoctra veneriformis meat to vegetable was 4 ∶1,sugar addition was 4.0%,salt addition was 3.0%,cooking wine addition was 0.5%.The obtained Maoctra veneriformis instant food had good flavor and taste.

关 键 词：四角蛤蜊 即食食品 工艺 优化 评价 

分 类 号：TS295.4[轻工技术与工程—农产品加工及贮藏工程]