| 虾仁煎饼制作工艺的研究 |
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| 引用本文： | 何定芬,孙秀香. 虾仁煎饼制作工艺的研究[J]. 企业技术开发, 2009, 28(4) |
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| 作者姓名： | 何定芬 孙秀香 |
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| 作者单位： | 何定芬,HE Ding-fen(浙江国际海运职业技术学院,浙江,舟山,316021);孙秀香,SUN Xiu-xiang(青岛国际物流有限公司,山东,青岛,266000) |
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| 摘 要： | 文章以新鲜虾仁为原料,研究了虾仁煎饼加工过程中的主要技术参数。通过图表分析,显示了采用不同的冷藏温度、烘烤温度和时间,对产品品质的影响,从而确定了虾仁煎饼制作的最佳工艺条件;多次实验证明,A、B、C、D,4种不同的原料调味配方中,感官最好、口感最佳、滋味鲜美的是B原料调味配方,有关资料显示本产品可作为蛋白质的营养食品,且本产品具有保质期长达6个月以上等优点。
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| 关 键 词： | 虾仁 煎饼 加工工艺 |
Studies on the technology of shrimp meat pancake |
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| HE Ding-fen,SUN Xiu-xiang. Studies on the technology of shrimp meat pancake[J]. Technological Development of Enterprise, 2009, 28(4) |
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| Authors: | HE Ding-fen SUN Xiu-xiang |
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| Affiliation: | 1.Zhejiang Intermational Maritime College;Zhoushan;Zhejiang 316021;China;2.Qingdao International Logistics Co.;Ltd.;Qingdao;Shandong 266000;China |
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| Abstract: | In this paper, fresh shrimp meat is considered as raw material in order to study the main technical parameters in the processing of making shrimp meat pancake. Through the analysis of charts, we can see the impact on product quality according to different freezing temperature, baking temperature and time, thus the optimum conditions for the shrimp meat pancake can be determined. Plenty of experiments have proved that there are four different formulations of raw materials including A, B ,C and D. And B has t... |
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| Keywords: | shrimp meat pancake production process |
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