即食海蛰丝加工技术及其调味配方的研究

Studies on the processing technology and formula of ready-to-eat jellyfish

摘要: 研究了即食海蜇丝的加工技术及其调味配方的筛选，着重研究了即食海蜇丝的增脆方法和杀菌方法，试验结果表明即食海蜇丝的最佳增脆条件为：在温度为60℃左右的热水中热烫40～60 s；有效的杀菌方法为60℃加热辅以紫外线照射。通过正交试验研究4种主要调味料对海蜇丝成品的色、香、味等方面的影响，筛选出即食海蜇丝的最佳配方(按份量计)为：海蜇丝100、酱油2.0、陈醋3.0、辣椒油2.0、蒜泥10、花生油1.0、精盐15、白糖1.0 、味精0.5、鸟苷酸+肌苷酸0.05。

Abstract: This paper probed into the processing technology and formula screening of ready-to-eat(RTE) jellyfish. The methods of increasing brittleness of RTE jellyfish and of sterilizing were studied emphatically. The optimum method of increasing brittleness of RTE jellyfish had been chosen: 60℃ heating 40～60 s. The effect of seasoning on the color, flavor and taste of RTE jellyfish was studied by orthogonal design method. The best formula had been chosen (according to the scale): jellyfish 100, sauce 2.0,mature vinegar 3.0,capsicum oil 2.0, pimiento oil 1.5, garlic 1.0, peanut oil 1.0, salt 1.5, sugar 1.0,monosodium glutamate 0.5, IMP+GMP 0.05. 