蟹黄酱的研制

AbstractIn this study,the crab roe and crab meat of blue crab were used as raw materials,and the production formula and technology of crab paste were optimized by singlefactor experiment and orthogonal experiment.The storage stability of crab paste wascomprehensively analyzed by chemical index,microbial index and sensory evaluation.That is,the best recipe for crab paste:crab meat content of 34%(crab roe:crab meat3:2),lard content of 41%,salted egg yolk content of 13%,cooking wine content of12 %tea polyphenols added amount of 0.045%(based on the amount of edible oil).The crab paste was prepared with this formula and the storage stability of the productwas tested for four months.The results showed that the shelf life of the crab paste wasat least 4 months under the storage condition of-20C.Key words:Crab paste;Formula;Shelf life