四角蛤蜊卤制风味产品加工工艺的研究

Study on the processing technology of marinated Mactra quadrangularis

中文关键词:  四角蛤蜊  真空滚揉  卤制  感官评价

英文关键词:Mactra quadrangularis  vacuum tumble  marinate  sensory evaluation

中文摘要:

      目的 以四角蛤蜊为研究对象, 开发新型休闲风味食品。方法 采用真空滚揉卤制法制备四角蛤蜊卤制风味产品, 采用正交和响应面试验设计对卤料配方及滚揉卤制工艺进行优化。结果 卤料的最佳配方为食盐2%、白砂糖3%、味精0.4%、呈味核苷酸二钠0.4%、生姜粉0.4%、辣椒粉1.0%、花椒粉0.2%、白胡椒粉0.3%、八角粉0.2%、生抽1%、料酒1.5%, 利用该配方制得的卤制风味产品感官评分达35分。真空滚揉卤制的最佳工艺条件为滚揉转速6 r/min、滚揉时间20 min、料液比10:1、烘烤温度55 ℃, 该工艺所得卤制风味产品感官评分达36.8分。结论 制得的四角蛤蜊卤制风味产品卤味浓郁, 口感适中, 具有较好的市场前景, 为低值贝类资源的开发利用和市场增值提供了理论依据和技术支撑。

英文摘要:

      Objective To develop new leisure flavor food taking Mactra quadrangularis as the research object. Methods The vacuum tumble marinate technology was used to prepare the marinated clam, and the orthogonal and response surface test were used to optimize the formula of marinate and tumble processing technology. Results The best marinated formula was 2% salt, 3% white sugar, 0.4% monosidum glutanate, 0.4% disodium nucleotide flavorng, 0.4% ginger powder, 1.0% paprika powder, 0.2% pepper powder, 0.3% white pepper powder, 0.2% star anise powder, 1% raw soy sauce, and 1.5% cooking wine. The sensory score of the marinated product was 35 points assessed by the panelist. The optimal processing conditions for the vacuum tumble were tumble speed of 6 r/min, tumble time of 20 min, material-liquid ratio of 10:1, and baking temperature of 55 ℃. The sensory score of the marinated product was 36.8 points under this processing conditions. Conclusion Marinated clam is rich in flavor and moderate in taste, and have good market prospects, providing theoretical basis and technical support for the development and utilization of low-value shellfish resources and their market value-added.