CAJ | 학술논문

研究了海产贝类蛋花汤中牡蛎、扇贝、花蛤三种海产贝类的复水性，探讨了贝肉切片处理、复合磷酸盐和海藻糖浸泡处理对三种贝类复水性的影响，以海藻糖添加量、浸泡温度和浸泡时间为因素进行了L9（33）的正交试验，得出了贝类蛋花汤中贝类的最佳处理工艺为：贝类预煮后开壳取肉，用不锈钢刀在贝肉侧面切2～3 mm的切口，然后放入添加含5％的海藻糖溶液中，在10℃±1℃下浸泡30 min，冷冻干燥后，三种贝类的复水率都达到了94％以上。
연구료해산패류단화탕중모려、선패、화합삼충해산패류적복수성，탐토료패육절편처리、복합린산염화해조당침포처리대삼충패류복수성적영향，이해조당첨가량、침포온도화침포시간위인소진행료L9（33）적정교시험，득출료패류단화탕중패류적최가처리공예위：패류예자후개각취육，용불수강도재패육측면절2～3 mm적절구，연후방입첨가함5％적해조당용액중，재10℃±1℃하침포30 min，냉동간조후，삼충패류적복수솔도체도료94％이상。
The rehydration of oyster,scallop and clams in egg drop soup was studied in the experiment. The effect of differents handing ways on three marine shellfish rehydration was explored which contarn slicing,compl phoshates and using trehalose soak.On the basis of single-factor experiments,an orthogonal experiment of L9(33) was carried out,which covered the addition of trehalose,soaking temperature and time.Finally,the optimum technical situations about shellfish in egg drop soup were obtained:firstly,the shell should be cracked after shellfish had been precooked .Then an incision for the shellfish meat should be cut about 2~3mm.Thirdly,it should be put into trehalose solution of 5%and soaked for 30 minutes at 10 ℃±1.After freeze-dried,the rehydration of three shellfish was more than 94%.