摘要
采用感官评分对即食地瓜参的生姜水脱腥工艺、调味配方进行优化,获得最佳加工工艺,并对其营养成分和卫生指标进行测定。结果显示,即食地瓜参脱腥时间为15 min最佳,调味配方为白砂糖3.5 g、鸡精2.5 g、酱油2.5 g、食盐3.0 g、食用油20.0 g、胡椒粉0.2g、蒜末18.0 g、生姜18.5 g、料酒7.0 g。制备的即食地瓜参含有丰富蛋白质、必需氨基酸、微量元素等营养物质,卫生指标符合即食海参SC/T 3308-2014标准要求。
On the basis of the raw material characteristic of sea cucumber, the study was carried out on theprocessing of instant sea cucumber to increase product diversity. By application of sensory score on the deodorization and flavoring ingredient optimization to obtain the best processing technology, the nutritional composition and health indicators of instant sea cucumber were measured. The results showed that the best ginger deodorization time was 15 min. The best seasoning formula of instant sea cucumber was white sugar 3. 5 g,chicken essence 2. 5 g, soy sauce 2. 5 g, salt 3. 0 g, edible oil 20. 0 g, pepper powder 0. 2 g, garlic powder 18. 0 g, ginger 18. 5 g, and cooking wine 7. 0 g. Instant sea cucumber made by way of deodorization,seasoning and stir - frying had better flavor and rich nutrition. The sanitary index of the product was in linewith the national standard.
出处
《渔业研究》
2016年第3期202-209,共8页
Journal of Fisheries Research
基金
福建省海洋高新产业发展专项项目
闽台重要海洋生物资源高值化开发技术公共服务平台(2014FJPT01)
福建重要海洋经济生物种质库与资源高效开发技术公共服务平台(14PZY017NF17)
关键词
即食地瓜参
脱腥
调味
加工
instant sea cucumber （Acaudina molpadioides）
deodorization
seasoning
processing
作者简介
苏永昌（1982-）,男,助理研究员,从事海洋天然活性物质开发利用研究.E-mail：suyongchang5@126.com
