冷冻虾仁生产中保持虾仁风味的新工艺探讨  

The Discussion about New Technology of Holding Shrimps' Flavor in the Production of Frozen Shrimps

作　　者：张丽丽[1] 陈舜胜[2] 陈再琴[2] 

机构地区：[1]上海邦德职业技术学院,上海200444 [2]上海海洋大学食品学院,上海201306

出　　处：《食品工业》2015年第3期236-238,共3页The Food Industry

摘　　要：冷冻虾仁生产过程中的浸泡处理,会使游离氨基酸发生流失,使虾仁风味比鲜虾差。通过采用复合氨基酸溶液浸泡或喷涂,对保持虾仁原有风味有积极贡献。喷涂效果更好。Soaking process in the frozen shrimp production leads to the loss of free amino acids,making the flavor of frozen shrimps worse than the fresh shrimps.The use of compound amino acids solution through immersion or spraying gives a positive contribution to hold the original flavor of the fresh shrimp.And the effect of spraying is better.

关 键 词：冷冻虾仁 风味 游离氨基酸 新工艺 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]