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。
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.
出处
《浙江海洋学院学报（自然科学版）》
CAS
2008年第2期156-159,共4页
Journal of Zhejiang Ocean University(Natural Science Edition)
基金
浙江省重大科技专项农业项目(2007C12055)
关键词
泥螺
腌制
加工工艺
优化
Bullacta exarata
pickled
processing technology
optimization
