| Small shrimps in Taihu were dried to prepare flavor snack food. The main purpose of the study was developping one technology of subvalued fishery-products processing, to advance its exploitation and use and increase its affixation value, which had prominent benefit for economy and society.Firstly, basic component of Taihu small fresh shrimps and the influence of several key factors such as material pretreatment manners, material store condition, dipping with maltose syrup solution and drying on product quality were researched. The result showed that: small shrimps in TaiHu had better nutrition; product's lustre and flavor were influenced by material pretreatment manners, it would be better to season after cooking in brine.There was obvious influence of cooking time in brine on the decrease of mass and NaCl content of material,but was not distinct on bacilli amount and lustre of product; cooking 0.5 minute just could make bacilli amount of product less than 30 cfu/g. Maltose syrup could improve product quality and make the product more nutrient and health, which should be disjoined with seasoning. Frozen temperature and time of material had distinct influence on product quality, the product could remain freshness and fracturability when cooked material frozened at -18℃in 30 days or at 4℃in 17 days. Hot-air drying were selected for this study in three dry methods, product had good sensory quality and fracturability when moisture content was 8.64%～6.82%, while, the Aw was just 0.3～0.45, and easy to conserve.Secondly, the seasoning and fracturability were studied. The optimal dosage of granulated sugar, salt, ginger and powdery capsicum were established by orthogonal experiment: granulated sugar, 15g; salt, 5g; ginge, 6g; powdery capsicum, 3g, in 100g seasoning water, and the optimal concentration of maltose syrup solution was 30% , dipping temperature and time were 40℃and 40 minutes separately. Shrimp was dried twice by hot-air drying, the dry character of shrimp was studied. The optimal technological conditions of hot-air drying process for shrimp was established by orthogonal experiment design. the optimum hot-air drying conditions of shrimp were: 80℃for 6 hours in first phase and 70℃for 4 hours in the second phase, obtained product had good sense quality and higher fracturability which was 3874g.Lastly, the process procedure and ideas of series flaovr snack food of shrimps were established, the basic component, product capability, such as, moisture absorption and conservation of product, the influence of different packing ways on quality of product were studied. The reasult showed that protein component of product was 41.18%. Product had some moisture absorption, lower moisture content and Aw, and when moisture content was 10.58%, product was not crisp. Product packed with thickness 0.1mm bag could make fat oxidation, the increase of moisture content and Aw of product slowly, and holding product lustre better, while product could maintain crisp more than 6 months on 37℃. The storage shelves of product was 10 months in 25℃, conjectured by ASLT. Sensory estimate and sanitation indexes of product were established by consulting correlative national standard , and sanitation indexes of ptroduct were eligible by correlative analysis. |
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