烟熏风味贻贝加工工艺的研究

目的]研究烟熏贻贝的最佳加工工艺。方法]以感官评价为主要指标,探索不同的调味配方、蒸煮时间和熏制条件,以确定最佳的烟熏贻贝加工工艺。结果]最佳加工工艺为以食盐浓度12%,味精浓度0.5%,砂糖浓度2%,黄酒浓度5%为调味配方,在60℃温度下蒸煮10 min;采用浸渍法,烟熏液浓度为1.5%,浸渍时间40 min,熏制温度55℃,熏制时间3.5 h。在该优化条件下研制的烟熏贻贝呈金黄色,口感好,滋味鲜美可口,并具有贻贝特有的风味。结论]用该方法生产的烟熏贻贝即食罐头,不仅为人们提供一种风味独特、营养价值较高的休闲食品,也为贻贝的加工生产开拓了新的道路。

Research on the Technology of Mussel with Smoked Flavor

Objective] The aim was to study the best processing of smoked mussels.Method] Taking sensory evaluation as the main indicators,the best technology of smoked mussels was determined using different seasoning recipes,cooking times and smoked conditions.Result] The optimal seasoning recipes are: the concentration of salt,MSG,sugar and rice wine are 12%,0.5%,2% and 5%,respectively.Cooking 10 min at 60 ℃,adopting impregnation method,the immersion of liquid,smoke concentration and time,liquid smoking temperature and time are 1.5% and 40 min,55 ℃ and 3.5 h,respectively.Under the optimal conditions,the color of the developed smoked mussels is gold,taste delicious and has a unique flavor of mussels.Conclusion] Produce the ready to eat canned smoked mussels by the method,not only provide people with a unique flavor,high nutritional value of snack food,but also open up a new road of the production of the mussels.