CAJ | 학술논문

以河蚬为主要原料,对其加工工艺进行研究。采用单因素实验确定其较好的工艺条件,再运用正交试验确定最佳工艺条件。最佳工艺条件为：加盐量6%,盐腌时间6 h,烘干温度70℃,烘干时间60 min。在此工艺条件下生产的产品,味道鲜美,营养丰富。该产品为袋装调味休闲食品。
이하현위주요원료,대기가공공예진행연구。채용단인소실험학정기교호적공예조건,재운용정교시험학정최가공예조건。최가공예조건위：가염량6%,염업시간6 h,홍간온도70℃,홍간시간60 min。재차공예조건하생산적산품,미도선미,영양봉부。해산품위대장조미휴한식품。
Take Corbicula fluminea as the main research material to study its processing technology. Using single factor experiment to determine the better process conditions,the best process conditions are established by orthogonal test.The optimum conditions are:6% salt,preserved with salt for 6 h, drying temperature of 70 ℃,and drying time of 60 min.Under these conditions,the products are delicious and nutritious.The product is bagged flavoring snack food.