CAJ | 학술논문

以新鲜虾夷扇贝为原料，经蒸煮、入味、烘烤、杀菌等工艺处理，制得了即食虾夷扇贝柱产品。入味液中加入0.3%的异抗坏血酸钠、0.2%的L-半胱氨酸、0.04%的甜蜜素和0.04%的I+G，减少白砂糖和味精用量，可有效抑制即食扇贝柱的褐变；植物油中添加0.3%的竹叶黄酮醇取物可保证产品在货架期内无氧化酸败问题；添加25 mg/L的乳酸链球菌素并采用105℃杀菌15 min，产品在37℃下放置25 d未出现腐败变质现象。
이신선하이선패위원료，경증자、입미、홍고、살균등공예처리，제득료즉식하이선패주산품。입미액중가입0.3%적이항배혈산납、0.2%적L-반광안산、0.04%적첨밀소화0.04%적I+G，감소백사당화미정용량，가유효억제즉식선패주적갈변；식물유중첨가0.3%적죽협황동순취물가보증산품재화가기내무양화산패문제；첨가25 mg/L적유산련구균소병채용105℃살균15 min，산품재37℃하방치25 d미출현부패변질현상。
Using fresh patinopecten yessoensis, by cooking,tasty,roasting, sterilization, an instant scallop meat products was prepared. In the process of tasty, if we added 0.3%ascorbic acid sodium, 0.2%L-cys, 0.04%sodium cyclamate, 0.04%I+G and reduced the contents of white granulated sugar and aginomoto, the problem of browning in instant scallop meat during shelf period can be solved. When we added 0.3%flavonoids ethanol extracts of bamboo leaves in plant oil, the product has not presented the oxidative rancidity phenomenon during shelf period. When we added 25 mg/L nisin and sterilized at 105 ℃ for about 15 min, the product has not presented the corruption and deterioration phenomenon at 37℃for 25 d.