作　　者： ; ; ; ; ; ; ; ;

机构地区： 中国水产科学研究院南海水产研究所

出　　处： 《广东农业科学》 2011年第2期106-107,共2页

摘　　要： 为提高牡蛎产品的附加值,以近江牡蛎(Crassostrea rivularis Gould)和豆豉为原料,经预处理、热烫、调味、真空封口和杀菌等工序,制得豆豉风味牡蛎软包装罐头。试验结果表明,豆豉牡蛎软包装罐头最适调味配方为每100 mL香料水中各调味成分的添加量为:豆豉10.0 g,酱油10.0 mL,白糖5.0 g,黄酒2.5 mL。杀菌公式为15min-18min-10min/118℃。产品蛋白质含量、总糖和脂肪含量分别为25.52%、8.72%和6.32%,营养丰富,香味适口,食用方便。 The process technology of the retort pouch of oyster with fermented black bean was studied in this paper.By salted,heated,seasoned,packed,vacuum sealed and sterilized,the oyster retort pouch was prepared.The best formula（to 100 mL water） was fermented black bean 10.0 g,soy sauce 10.0 g,white sugar 5.0 g,yellow wine 2.5 mL.Sterilizing formula was 15 min-18 min-10 min/118℃.The contents of protein,total sugar,fat were 25.52%,8.72%,6.32%,respectively.The product had rich nutrition,good flavor and convenience to eat.

关 键 词： 牡蛎 豆豉 软包装罐头 加工工艺

领　　域： [轻工技术与工程] [轻工技术与工程]