摘要
主要研究了低值花蟹肉松的加工工艺,探讨了肉松加工过程中煮制时间等四个主要加工工艺参数及辅料蛋白粉的添加工艺,同时研究了VE对肉松保藏过程中过氧化值的影响,结果表明:煮制时间2 h,烘干时间6 h,烘干温度60 OC,炒松时间1 h;产品可采用添加适量大豆蛋白与鸡蛋蛋白粉的方法降低生产成本,改善产品质量,具体添加比例为1.5%,两种蛋白粉配比为2︰1;同时可在产品中添加0.2%的VE以提高产品的保藏性能。
This paper mainly made research on the processing technic of low-value sea crab dried meat floss.Several important parameters including of boiling time,addition of protein and VE were studied.It was found that the condition as follows： boiling time 6 h,desiccation time 6 h,desiccation temperature 60 ℃,frying time 1 h.The cost of product could be decreased by adding soybean protein powder and egg protein powder,which has a ratio of 2：1 and proportion 1.5%.The addition of 0.2% VE could prolong the shelf-life of product and maintain the quality of product.
出处
《食品工业》
北大核心
2011年第5期20-22,共3页
The Food Industry
关键词
低值花蟹
肉松
加工工艺
low-value sea crab
dried meat floss
processing technic
