即食海带脯的加工  

Processing Technology of Instant Preserved Kelp

作　　者：李丹辰[1] 陈丽娇[1] 洪佳敏[1] 张浩[1] 

机构地区：[1]福建农林大学食品科学学院,福州350001

出　　处：《中国调味品》2014年第1期41-43,共3页China Condiment

摘　　要：探究了即食海带脯的加工工艺,结果表明:新鲜姜汁与蒜汁按2∶3混合,添加量3%,在25℃下脱腥25min效果最好,通过均匀实验得到最佳硬化条件:硬化剂CaCl2添加量为1.5%,硬化温度为25℃,硬化时间为5min。最终通过二次旋转组合试验得到即食海带脯的最优加工工艺:食盐、砂糖、味精添加量为4%,9%,1%,调味时间为70min。In order to study the processing technology of instant preserved kelp, the kelp is deodorized by the compound of garlic and ginger solution to remove its fishy smell. When deodorized at 25 ℃ for 25 min, the ratio of fresh ginger juice and garlic juice is 2 ： 3 and the concentration of the complex solution is 3 %, the optimum hardening conditions determined by U5 （53）orthogonal test are obtained. CaCl2 adding amount of 1%, at 25 ℃ for 25 min. The effects of the concentration of salt, sugar and monosodium glutamate on the flavor of kelp through single factor experiment are examined. The best formula of preserved kelp and the experimental conditions are： salt of 4%, sugar of 9%, monosodium glutamate of 1%, time of 70 min.

关 键 词：海带 即食 硬化 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]