小龙虾调理食品加工工艺研究

Studies on Boiling and Curing Processing of Lobster Recuperation Food

摘要:

本文对龙虾调理食品加工技术（煮制、腌制）进行研究，通过采用正交实验法优化盐水煮制、腌制技术参数，最终确定最佳煮制条件为：煮制温度75 ℃，煮制时间2 min，食盐浓度2%。最佳腌制条件为：腌制时间1 h，蔗糖添加量4%，食盐添加量2%。采用此工艺制备的龙虾调理食品色泽均匀、营养丰富、质地优良、口感细腻、风味独特。

Abstract:

In the present study, the processing of lobster recuperation food was investigated and the boiling and curing conditions of lobster recuperation food were optimized by using orthogonal test. The optimal boiling and curing conditions were determined as followings: boiling temperature 75 ℃, boiling time 2 min, concentration of salt solution 2%, curing time 1 h, concentration of sucrose solution 2%, and concentration of salt solution 2%. Under these conditions, the product was obtained with improved qualities of color, nutrition, flavor and texutre.