基于软包装的汤汁红烧河蚌肉风味工艺研究  

Research on the Flexible Packaging Processing Technology of Braised Freshwater Mussel Meat with Soup

作　　者：任茂生 REN Mao-sheng(School of Food and Biology Engineering, Bengbu University, Bengbu ,233030 ,Anhu)

机构地区：[1]蚌埠学院食品与生物工程学院,安徽蚌埠233030

出　　处：《蚌埠学院学报》2018年第5期5-8,共4页Journal of Bengbu University

基　　金：蚌埠学院自然科学研究项目(2014ZR04zd)

摘　　要：红烧蚌肉即时品尝的需求越来越大,因此通过对带有汤汁的红烧河蚌肉采用软包装方式能够最大程度地保持河蚌肉的风味,同时满足广大消费者对汤汁的需求。实验结果表明:卡拉胶含量为1. 2%时能够避免在软包装塑料袋抽真空时将汤汁带出;调味剂质量配比为食盐2%、辣椒2%、砂糖6%、料酒4%时,汤汁红烧蚌肉具有较好的口感。The demand for instant tasting of braised freshwater mussel meat is growing. Therefore, by u- sing flexible packaging of braised freshwater mussel meat with soup, the flavor of freshwater mussel meat can be kept to the maximum extent while satisfying the consumers＇ needs for both. The experiment results showed that when the amount of carrageenan accounts for 1.2% of the condiments, the soup will not leak during the vacuum processing and that the braised freshwater mussel meat is more delicious with 2% salt, 2% pepper,6% granulated sugar and 4% cooking wine.

关 键 词：汤汁 红烧河蚌肉 软包装 凝胶 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]