干刺参冻干加工工艺研究  

作　　者：费斐[1] 薛风照[1] 莫文贵[1] 王学辉[1] 

机构地区：[1]海军医学研究所,上海200433

出　　处：《中外食品工业（下）》2015年第2期3-4,共2页Sino-foreign Food Industry

摘　　要：研究了干刺参的冻干加工工艺。在对干刺参进行水发处理的基础上，采用冷冻升华干燥和真空充氮包装技术，研制出了利于保藏且复水时间短的冻干刺参。The freeze-dry processing technology of dried stichopus japonicas was investigated. Based on water-swoUen to dried stichopus japonicas ,by freeze-dry and vacuum pack with nitrogen processing technology,the freeze-dry stichopus japonicas that is good for storage and short rehydration time has been manufactured.

关 键 词：干刺参 加工工艺 冻干 真空充氮包装 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]