为填补小龙虾即食休闲产品的空白，本文以预煮小龙虾尾为原料，开发了一款方便携带的开袋即食小龙虾休闲食品。方法：优化了食盐、花椒和辣椒、鸡精和味精、煮制时间四个因素对小龙虾休闲食品的影响，以感官评分为指标进行单因素和正交试验，并对产品的质构、营养、风味等品质进行分析。结果表明，最佳的工艺配方为食盐添加量2.50%，辣椒和花椒添加量13.30%和2.98%，鸡精和味精添加量均为0.66%，煮制时间4 min，感官评分为76.66分。小龙虾产品可食用部分的硬度为119.83±1.61/N，弹性3.88±2.74，内聚性0.92±0.11，咀嚼性424.99±2.91；小龙虾产品中水分含量55.85±0.09%、灰分4.07±0.29%、脂肪含量14.91±0.60%、粗蛋白含量18.79±0.21%、总糖为3.87±0.33%；总氨基酸（155.93±11.10 mg/g）中，必需氨基酸约占20%，必需氨基酸评分均大于1；脂肪酸中不饱和脂肪酸约占83%；非挥发性风味物质游离氨基酸含量为2.529±0.100 mg/g，其中呈鲜、甜味的氨基酸约占80%；呈味核苷酸总量达71.28±6.59 mg/100 g，其中IMP（肌苷酸）含量最多（58.13±3.45 mg/100 g）；鲜味强度0.2898 g MSG/100 g。小龙虾即食休闲食品含有丰富的营养与风味成分，且有弹性好、硬度适宜、耐咀嚼的特点。小龙虾即食休闲食品的开发为产业化加工提供了依据，将丰富小龙虾产品种类，扩大消费市场。

A pre-cooked crayfish tail was used as raw material to develop a kind of crayfish ready-to-eat snack food that is easy to carry for fill the gap of crayfish ready-to-eat snack products. The influence of four factors of salt, pepper and zanthoxylum, monosodium glutamate and chicken essence, and cooking time on crayfish snack food was optimized. Single-factor and orthogonal tests were carried out with sensory scores as indicators, and the texture, nutrition and flavor of the products were evaluated. The optimal process formula was 2.50% salt, 13.30% pepper and 2.98% zanthoxylum, 0.66% chicken essence and 0.66% monosodium glutamate, 4 min cooking time, and a sensory score of 76.66. The hardness of the edible part of the product was 119.83±1.61/N, the elasticity was 3.88±2.74, the cohesion was 0.92±0.11, and the chewiness was 424.99±2.91. The moisture content was 55.85±0.09%, ash was 4.07±0.29%, fat was 14.91±0.60%, crude protein was 18.79±0.21%, and total sugar was 3.87±0.33%. Among the total amino acids (155.93±11.10 mg/g), the essential amino acids accounted for about 20%, and the essential amino acid scores were all more than 1. Unsaturated fatty acids accounted for about 83% of fatty acids. The non-volatile flavor substances free amino acids was 2.529±0.100 mg/g, of which sweetness and umami amino acids accounted for about 80%. The total amount of taste nucleotides was 71.28±6.59 mg/100 g, of which the content of IMP was the highest (58.13±3.45 mg/100 g). The equivalent umami concentration was 0.2898 g MSG/100 g. Crayfish ready-to-eat snack food is rich in nutrients and flavor components, and with the characteristics of good elasticity, suitable hardness and chewing resistance. The development of crayfish ready-to-eat snack food provides a basis for industrialized processing, it will enrich the category of crayfish products and expand the consumer market.

湖南省自然科学基金项目（2021JJ40380）；湖南省水产产业技术体系建设项目（湘农发[2019]26号）；常德市2021年度科技创新发展指导性计划项目（常科函[2021]66号）；湖南文理学院博士启动基金（19BSQD05，19BSQD06）；湖南省重点实验室开放课题（2019KJ006，2019KJ012）。