中国毛虾虾丸的研制  

Development of the shrimp ball based on Acetes chinesis

作　　者：赵子科[1] 曹文红[1] 何啸峰[1] 

机构地区：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,广东海洋大学食品科技学院,湛江524088

出　　处：《食品科技》2013年第11期142-145,152,共5页Food Science and Technology

基　　金：广东省科技计划项目(2012B020312005)

摘　　要：中国毛虾是一种高产低值的海虾,加工利用较少,尝试利用中国毛虾研制油炸型的虾糜制品以提高其利用价值。毛虾经过采肉、漂洗、加盐擂溃,添加猪肉糜、淀粉、蛋清、转谷氨酰胺酶等配料以及五香粉、大蒜粉、生姜粉等香辛料,再进行适度油炸制得产品。通过改良配方、优化生产工艺提高虾糜制品的弹性,所得虾糜制品营养丰富,具有独特的鲜虾风味,口感、弹性良好,符合国家卫生标准,具有很好的市场开发前景。Acetes chinesis is a kind of high-yielding and undervalued shrimp which has not been fully processed and utilized, attempted to elevate its potential value by developing its frying products. The Acetes chinesis products adding with minced pork, starch, albumen, transglutaminase, as well as seasonings like compound spice, garlic powder and ginger powder, were developed by means of moderate frying process before some procedures like meat separating, rinsing, and blending with salt. The elasticity of the minced shrimp products were improved by the improvement of formula and the process optimization, and rich-nutrition, unique shrimp flavor, good mouthfeel and elasticity of shrimp products were obtained. They are according with national health standards and have the good market prospects for development.

关 键 词：中国毛虾 转谷氨酰胺酶 淀粉 油炸虾丸 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]