頁籤選單縮合
題名 | 以遠紅外線乾燥法製備半乾性混合魷魚魚漿製品之探討=The Study on Processing of Intermediate Moisture Foods from Mixed squid Surimi by Far-infrared Drying |
---|---|
作者 | 汪復進; 何學斌; 潘崇良; | 書刊名 | 食品科學 |
卷期 | 22:5 1995.10[民84.10] |
頁次 | 頁574-585 |
分類號 | 439.74 |
關鍵詞 | 半乾性食品; 混合魷魚魚漿; 膠強度; 白度; 遠紅外線乾燥; Intermediate moisture food; IMF; Mixed squid surimi; Gel strength; Whiteness index; Far-infrared drying; |
語文 | 中文(Chinese) |
中文摘要 | 美洲大赤魷(Dosdicus gigas)之胴肉,以0.4% Na2CO3鹼水漂後,加入抗凍劑(5%蔗糖與0.2%重合磷酸鹽)、15%澱粉和2.5%食鹽,除對照組外各分別添加15q%絞豬肉、20%雞胸肉、10%蛋白粉、或25%之普通大豆粉,擂潰成混合魷魚魚漿並於4℃置膠12小時,再於90℃ 10~12分鐘熱成型。五組試樣經品質評估後,除對照組外其他四組均可得膠強度340~430g×cm、白度45~55、和曲折度A等級品質指標之煉製品。混合魷魚煉製品切片後,以遠紅外線乾燥製成水活性(water activity; aw)0.75~0.77(水分含量為40~42%)之半成品。遠紅外線名熱器上下板距離各為11.0公分時,其乾燥條件分別為:(1)加熱板表面溫度(TIC)為200℃,約27分鐘;(2)TIC為180℃,約30分鐘;(3)TIC為160℃,約33分鐘。五組乾燥後之半成品浸漬於水活性為0.72~0.74之調味潤濕液12~14小時(10~12℃)即得半乾性成品。官能品評的結果以混合雞胸肉者最佳,其次依序為混合絞豬肉者、混合蛋白粉者及混合普通大豆粉者。 |
英文摘要 | The mantle meat of American squid (Dosdicus gigas) was washed by 0.4% Na2CO3 soultion, and then mixed with 15% starch, 2.5% salt, and antifreezer (5% sucrose and 0.2% polyphosphate). In addition to a control group. The surimi preparation was mixed with 15% ground pork, 20% chicken breast meat, 10% egg white powder, or 25% soybean flour, respectively. preparation of five groups of surimi preparations was followed by grinding, temperature setting at 4℃ for 12 h, and heating at 90℃ for 10~12 min. the quality testing values of kamaboko found using these recipes except the control were as follows get strength, 340~430g×cm; whiteness index, 45~55; and folding test, A-grade. The squid kamaboko was sliced and dried by a far-infrared (FIR) dryer with a heat plate distance (above and below) of 11.0 cm. The products, with 40~42% moisture and aw values between 0.75~0.77, were obtained by employing the following drying conditions:(1) the surface temp. of the FIR heater (TIC) set at 200℃ for 27min., (2) TIC at 180℃ for 30 min., and (3) TIC at 160℃ for 33 min. These dried products were then immersed into a marinated soln. (aw=0.72~0.74) for 12~14 h at 5~10℃. The final intermediate moisture food (IMF) product was evaluated by sensory evaluation and a series of quality test. The results indicated that the IMF made using squid kamaboko mixed with chicken berast meat was the best product, followed by the squid kammaboko mixed with ground pork, egg with powder, or soybean flour. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。