超高压技术在中国白对虾加工中的应用  

Application of Ultra-high Pressure Technology in the Processing of White Prawn

作　　者：王和涛 Wang Hetao(Ocean University of China,Qingdao 266000,China)

机构地区：[1]中国海洋大学,山东青岛266000

出　　处：《现代食品》2020年第5期60-62,共3页Modern Food

摘　　要：我国属于世界上虾养殖规模较大的国家,在不断发展这一产业的同时,应注重对相关工艺技术的研究,增强市场竞争力.其中,虾的脱壳工艺备受关注,成为研究热点.传统模式下,虾仁生产存在效率低下、破损严重、产率较低,汁水流失率较高的问题,严重影响虾仁品质.因此,本文以中国白对虾为研究对象,进行超高压技术的应用探究.China is a country with a large scale of shrimp culture in the world.While developing this industry,we should pay attention to the research of related technologies to enhance market competitiveness.Among them,the shelling technology of shrimp has attracted much attention and become a research hotspot.Under the traditional mode,the production efficiency of shrimp is low,the damage is serious,the yield of shrimp is low,the rate of juice loss is high,which seriously affects the quality of shrimp.Therefore,this paper takes prawn as the research object to explore the application of UHP technology and analyze the feasibility and rationality of this technology.

关 键 词：对虾 脱壳工艺 超高压技术 

分 类 号：S945.4[农业科学—水产养殖]