| 泥螺腌制加工工艺条件的优化研究 |
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| 引用本文： | 余辉,;陈小娥,;方旭波,;方芳,;傅忠国. 泥螺腌制加工工艺条件的优化研究[J]. 浙江水产学院学报, 2008, 0(2): 156-159 |
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| 作者姓名： | 余辉, 陈小娥, 方旭波, 方芳, 傅忠国 |
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| 作者单位： | [1]浙江海洋学院食品与药学学院,浙江舟山316004; [2]乐清市海洋与渔业局,浙江乐清325600; [3]浙江富振旺食品有限公司,浙江舟山316000 |
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| 基金项目： | 浙江省重大科技专项农业项目（2007C12055） |
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| 摘 要： | 结合传统的泥螺腌制方法，详细研究了舟山泥螺加工工艺的几个关键步骤，主要包括吐沙、形态固定和腌制三个方面，结果表明：舟山泥螺较佳的吐沙工艺为盐水浓度2．5％，时间6h，温度30℃；形态固定工艺为雪菜汁的盐浓度为6．82％，时间14h，温度20℃，体积比1：8；腌制工艺为加盐量18％；采用以上步骤生产的产品呈淡黄或浅灰色，质脆柔软，汤汁澄清，具有泥螺特有的风味。
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| 关 键 词： | 泥螺 腌制 加工工艺 优化 |
Study on Processing Technology of Pickled Bullacta exarata |
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| Affiliation: | YU hui, CHEN Xiao-e, FANG Xu-bo, et al (1. Food and Pharmacy School of Zhejiang Ocean University, Zhoushan 316004, China) |
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| Abstract: | Combined with traditional pickled Zhoushan pickled Bullacta exarata was studied in Bullacta exarata technique, the key processing technology of three items in detail, including sand removal, immobilization and pickle. The results showed： the optimum sand removal technologies were salt 2.5%, time 6 h and temperature 30 ℃. The optimum immobilization technologies were salt 6.82%, time 14 h, temperature 30 ℃ and volume ratio 1：8. The optimum pickle technology was 18% salt added. The final product of Bullacta exarata had light yellow and grey color, brittle and soft texture, clear soup and special flavor of Bullacta exarata. |
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| Keywords: | Bullacta exarata pickled processing technology optimization |
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