以鲜南美白对虾为原料,研究了风味即食对虾干的配方工艺.结果表明:试验筛选出的五香型、麻辣型和怪味型腌制辅料配方为90 %以上消费者所接受;适宜的工艺参数为:4℃腌制24 h、80℃水浴锅熟制12 min、55℃烘干4 h,最终成品感官品质与风味均较好;采用100℃、2 min微波杀菌和5′-20′-15′/121℃高温高压杀菌方式,其产品在常温下保质期可分别达到180 d和240 d以上.%The formula and processing technology of instant dried white shrimps were investigated.The results showed that three different flavor formulas were screened and accepted by more than 90 % of the consumers.The suitable process parameters were as follows:pickled at 4℃for 24 h,cooked at 80℃for 12 min,and then dried at 55℃for 4 h,and the products had good sensory quality and flavor.The shelf-life of the products under room temperature could be maintained for at least 180 d and 240 d using microwave sterilization(100℃,2 min)and ultra high temperature sterilization(5′-20′-15′/121℃),respectively.These results provided a practical basis for commercial application.
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