现代食品科技2011，Vol.27Issue(1)：67-70,100,5.
腌制和干制对即食虾仁品质的影响
Effects of Brining and Drying on the Quality of Instant Shrimp
摘要
Abstract
The salt content, the moisture content, water activity, sensory evaluation and color of instant shrimp were determined during the brining and drying treatments, to investigate the effects of brining and drying on the quality of instant shrimp. The results showed that the moisture content and salt content of the shrimp were sigiificantly changed when the salt solution was over 2％ by vacuum brining method. The best brining regents and time were determined as 6％ salt solution and 1.5 h, respectively. And the best drying technology were found as follows:drying the pickled shrimp at 80℃ until no water was detected at the product surface and then re-drying it at 65℃ until the water content was down to 60％.关键词
虾仁/腌制/干制/品质引用本文复制引用
李丹丹,李威,李汴生,杨朝雄..腌制和干制对即食虾仁品质的影响[J].现代食品科技,2011,27(1):67-70,100,5.基金项目
国家星火计划立项项目(2010GA780035) （2010GA780035）
