学号:200504055128毕业论文(设计)蛏子加工工艺的研究Razorresearchprocess王小钰Wangxiaoyu指导老师:陈玉勇班级:高职食检05系(部):食品科技系专业:食品安全与检验答辩时间:二○一○年五月摘要本文采用净化、分离、调配、干燥、焙烤等工艺,运用单因素分析并结合正交设计,优化各个工艺环节的操作参数。结果表明:在蛏子生产加工中,最佳的暂养条件为20℃室温下过滤海水中放置4~6h。最佳的煮沸条件为煮沸至开壳再过30~60s对蛏子肉品质最佳,焙烤条件,250℃,5min对于蛏子的感官质量最好,保藏时间为7天时,蛏子的口感指标、香味指标、色泽指标最佳。关键词蛏子;加工工艺;煮沸参数AbstractThisarticleusesthepurification,theseparation,mixes,dryly,bakesroastsandsoonthecrafts,utilizesthesinglefactoranalysisandunifiestheorthogonaldesign,,Intherazorclamproductionprocessing,bestraisestheconditiontofilterintemporarilytheseawaterfor20℃theroomtemperatureundertolayaside4~~60stobebestagaintotherazorclammeatquality,bakesroaststhecondition,250℃,anquality,thepreservationtimeis7weather,therazorclamfeelinginthemouthtarget,thefragrancetarget,;researchprocess;Boiledparameters 目录摘要………………………………………………………………………………………………1关键词……………………………………………………………………………………………1Abstract………………………………………………………………………………………2Keywords………………………………………………………………………………………2绪论………………………………………………………………………………………………41. 材料与方法……………………………………………………………………………………51. 1材料与设备……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………51. 2试验方法…………………………………………………………………………………………………………………………………………………………………
蛏子加工工艺的研究 来自淘豆网www.taodocs.com转载请标明出处.