海参的干制技术研究进展  

Research Progress of Drying Technology for Sea Cucumber

作　　者：员冬玲[1] 邵敏[2] 蔡中盼[2] 李选友[2] 

机构地区：[1]山东省科学院工业节能研究中心,济南250103 [2]山东天力干燥股份有限公司,济南250103

出　　处：《干燥技术与设备》2015年第6期1-9,共9页

摘　　要：海参具有极高的营养和食疗价值,一直被人们认为是珍贵的海产美味。海参离开海水会自溶,因此必须进行干制便于储存。本文主要介绍了海参几种干燥技术的特点和研究现状,阐述了预处理对海参干燥过程的影响,探讨了各种海参干燥技术的优缺点,并指出了海参干燥技术的研究方向。Sea cucumber is viewed as a delicious and expense dish for its high nutrition and tonic function. Sea cucumber can autolyze after leaving sea water,so it must be dehydrated for preservation. The characteristics and the current situation of some new drying technologies of sea cucumbers were reviewed, the effects of pretreatments on the drying process of sea cucumber and the advantages of various kinds of drying technologices were analyzed. Finally, the developing trends were looked forward.

关 键 词：海参 干燥技术 研究进展 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]