Studies on Boiling and Curing Processing of Lobster Recuperation Food
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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.
