通过对产品的盐含量、水分含量、水分活度、感官评定以及色泽的测定，研究即食虾仁加工过程中的腌制和干制对其品质的影响。结果表明，腌制采用真空湿腌法，在腌制液中的盐浓度大于2%之后，可以显著改变腌制后虾仁的水分含量以及盐含量，最佳的腌制液盐浓度为6%，腌制时间为1.5 h，干制的最佳条件为：在80 ℃干燥到表面无复水，然后在65 ℃烘干至最终水分含量60%。

The salt content, the moisture content, water activity, sensory evaluation and color of instant shrimp were determined during the brining and drying treatments, to investigate the effects of brining and drying on the quality of instant shrimp. The results showed that the moisture content and salt content of the shrimp were significantly changed when the salt solution was over 2% by vacuum brining method. The best brining regents and time were determined as 6% salt solution and 1.5 h, respectively. And the best drying technology were found as follows: drying the pickled shrimp at 80 ℃ until no water was detected at the product surface and then re-drying it at 65 ℃until the water content was down to 60%.

国家星火计划立项项目（2010GA780035）