CAJ | 학술논문

传统工艺加工的海参干制品烹调时需要水发,本试验拟解决由于干制品给食用带来的不便,以冷鲜海参作为研发对象,从原料的特性和功能入手,利用海参特殊的营养结构和组分等特点,采用了科学合理的加工技术,对传统的海参加工方法进行了全面的技术改造,通过正交试验对焖煮、浸渍等关键技术的探讨,成功的研制出即食海参间断式加热焖制工艺,且焖制水温为90℃、焖制时间为4 h、循环次数为3次,加工的成品即食海参不但肉质富有弹性、色泽较好、风味独特,而且最大程度地减少了营养成分损失。
전통공예가공적해삼간제품팽조시수요수발,본시험의해결유우간제품급식용대래적불편,이랭선해삼작위연발대상,종원료적특성화공능입수,이용해삼특수적영양결구화조분등특점,채용료과학합리적가공기술,대전통적해삼가공방법진행료전면적기술개조,통과정교시험대민자、침지등관건기술적탐토,성공적연제출즉식해삼간단식가열민제공예,차민제수온위90℃、민제시간위4 h、순배차수위3차,가공적성품즉식해삼불단육질부유탄성、색택교호、풍미독특,이차최대정도지감소료영양성분손실。
Because cooking dried sea cucumber with traditional crafts method needs water,we did the experiments intended to solve the inconvenience of dried products to food.Taking the cold fresh sea cucumber as the R D object,studying features and functions from raw materials,using the characteristics of special nutritional structure and component of sea cucumber,adopting scientific and rational processing technology,we transformed comprehensively the traditional sea cucumber processing methods.Through discussion about the orthogonal pairs of stew cooking,dipping and other key technologies,intermittent eat sea cucumber braised heating system developed process was explored successfully.Braised system temperature is 90 ℃,system time is 4 h,and cycle number is three times.The processed meat product not only has good elasticity,good color,unique flavor,and reduces extremely the nutrient component damages.