花生小虾宝休闲食品试制  

Study on Instant Food of Peanut-dried Small Shrimps

作　　者：戴意飞[1,2] 王萍亚[1] 霍健聪[2] 

机构地区：[1]国家海洋食品质量监督检验中心,舟山316000 [2]浙江海洋学院,舟山316000

出　　处：《食品工业》2014年第2期75-78,共4页The Food Industry

基　　金：海产品主要危害因子关键检测技术研究与应用;国家科技部公益专项(201210060);辐照海洋食品热释光检测方法建立与应用研究;浙江省质量技术监督局专项(2012073)

摘　　要：花生蛋白质含量丰富,且易于人体吸收,经常食用花生有开胃、润肺、健脾、补气等多种功效;虾皮不仅味道鲜美,而且具有钙含量高的显著特点,是物美价廉的补钙食品。研究将花生和虾皮通过油炸、煮制、烘干等工艺处理结合在一起,试制了花生小虾宝。研究结果表明:花生最佳处理工艺为油温160℃,油炸时间4 min^6 min,虾皮调味液比例为食盐6%,花椒15%,桂皮4%,白酒6%,虾皮在调味液中煮制时间和温度分别为120 min和80℃。将削片后的花生和虾皮以质量比3︰1混合后即得到产品。该产品营养风味、味道鲜美,市场前景广阔,对于丰富水产休闲食品市场具有一定意义。Peanut is rich in protein. Peanut has several effects such as appetizing and tonifying spleen. Raw shrimp is not only delicious, but also famous for its high quantity of calcium. This study combines many techniques such as frying and boiling to make a new product named peanut-shrimp instant food. It was found that the best process for peanut was as following： temperature ofoil was 160 °C, flying time 4 rnin-6 rain, the ratio of liquid seasoning was that salt 6%, pepper 15%, cassia 4%, wine 6%. The boiling time and temperature of shrimps in liquid seasoning were 120 rain and 80 °C. After the combination between peanut and shrimp with the ratio of 3 ： 1, the peanut-shrimp instant food was completely made. The result showed that this instant product has good effect both on flavor and figure.

关 键 词：虾皮 花生 休闲食品 试制 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]