即食泡椒鲜鲍鱼加工工艺研究
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摘要
文章对即食泡椒鲜鲍鱼加工过程中的加热工艺、调味工艺以及杀菌时间进行研究。通过实验及相关数据分析,优化了即食泡椒鲜鲍鱼生产工艺,最终确定了最佳加热时间为15 min,最佳加热温度为80℃。确定了即食泡椒鲜鲍鱼调味最佳配方:食盐50 g、白醋80 g、砂糖50 g、泡野山椒110 g、泡仔姜60 g、鲜花椒40 g、料酒25 g。并分析了不同杀菌时间对成品品质及理化指标的影响,最终确定了在115℃条件下,杀菌时间为5 min。研究为鲜鲍鱼即食产品开发以及传统烹饪工业化生产提供参考依据。
The heating, seasoning process and sterilization time of instant pickled pepper fresh abalone were studied in this paper. Through experiments and related data analysis, the production technology of instant pickled pepper fresh abalone was optimized, and the optimum heating time was 15 minutes and the optimum heating temperature was 80 ℃. The best seasoning formula of instant pickled pepper and fresh abalone was determined as follows that salt 50 g, white vinegar 80 g, sugar 50 g, wild pepper 110 g,pickled ginger 60 g, fresh pepper 40 g and cooking wine 25 g. The effects of different sterilization time on the quality and physical and chemical indexes of the product were analyzed. The sterilization time was 5 minutes at 115 ℃. This study provides a reference for the development of ready-to-eat products of fresh abalone and industrialized production of traditional cooking.
The heating, seasoning process and sterilization time of instant pickled pepper fresh abalone were studied in this paper. Through experiments and related data analysis, the production technology of instant pickled pepper fresh abalone was optimized, and the optimum heating time was 15 minutes and the optimum heating temperature was 80 ℃. The best seasoning formula of instant pickled pepper and fresh abalone was determined as follows that salt 50 g, white vinegar 80 g, sugar 50 g, wild pepper 110 g,pickled ginger 60 g, fresh pepper 40 g and cooking wine 25 g. The effects of different sterilization time on the quality and physical and chemical indexes of the product were analyzed. The sterilization time was 5 minutes at 115 ℃. This study provides a reference for the development of ready-to-eat products of fresh abalone and industrialized production of traditional cooking.
引文
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[2]Jean﹣Jacques Bimbenet,Helmar Schubert,Gilles Trystram.Advances in research in food process engineering as presented at ICEF 9[J].Journal of Food Engineering,2005,78(2).
[3]刘景圣,刘美宏,谢佳函,等.方便即食食品研究现状与发展趋势[J].吉林农业大学学报,2018,40(04):511﹣516.
[4]王玲锋,顾建波,汤玲熙,等.代购模式下即食类食品质量安全指标的调查和分析[J].食品安全导刊,2017,33:29﹣31.
[5]李湘江,丁源,徐晓蓉,等.我国即食水产品现状与发展趋势[J].农产品加工,2018,(18):82﹣83,87.
[6]Moustafa A,El﹣Shenawy.Sources of Listeria spp.in domestic food processing environment[J].International Journal of Environmental Health Research,1998,8(3).
[7]陈胜军,刘先进,杨贤庆,等.酶法提取鲍鱼内脏多糖工艺的优化[J].南方农业学报,2018,49(07):1389﹣1395.
[8]张孙现.不同干燥方法对鲍鱼营养成分的影响[J].食品科学技术学报,2018,36(02):78﹣83.
[9]刘先进,陈胜军,李来好,等.4种鲍鱼肌肉营养成分分析与品质评价[J].食品与发酵工业,2018,44(05):227﹣231.
[10]赵永敢,刁静雯.泡椒银条加工工艺研究[J].中国调味品,2018,43(02):100﹣102.
[11]张帆,王远亮.泡椒风味休闲食品安全现状及控制措施[J].现代食品,2018,(11):74﹣76.
[12]杨峰,巫朝华,范大明,等.四川泡椒对鲢鱼鱼糜凝胶风味特性的影响[J].食品科学,2017,38(16):152﹣157.
[13]邓立青.冷藏调理即食鱿鱼关键工艺研究[J].肉类工业,2017,(08):23﹣26.
[14]沈虹力,邓尚贵,方国宏.即食鱿鱼须加工工艺的研究[J].肉类工业,2018,(03):10﹣14.
[15]唐春红,蒋祖福,欧阳晚秋,等.泡椒凤爪创新工艺与传统工艺的对比[J].食品与发酵工业,2017,43(11):186﹣190.
[16]肖容雍,赵鹤飞,李铭.常温即食食品的主要杀菌技术研究进展[J].农产品加工,2018,(12):64﹣69.
[17]葛孟甜,李正荣,赖年悦,等.2种杀菌方式对即食小龙虾理化性质及挥发性风味物质的影响[J].渔业现代化,2018,45(03):66﹣74.