摘 要：
花蟹肉肉鲜味美,深受消费者喜爱,将其进行高值化加工制成蟹肉松,不仅可以提高其经济价值,还可以拓宽传统蟹肉的加工方式,丰富我国肉松市场品种,满足广大不同消费群体的需求。实验得出生产花蟹肉松的最佳工艺条件为:选取新鲜活花蟹,煮制5min,在220℃炒松15min,并通过添加麻油炒制,生产的肉松质地松散均一,色泽金黄,鲜香适中,有蟹肉特有香味,无酸败及其他异味。
译 名：
Research on new processing technology of crab fried flakes
作 者：
XIE Chao,WANG Yang-guang(College of Food and Medicine,Zhejiang Ocean University,Zhoushan 316000,China)
关键词：
sea crab; fried flakes; new processing technology
摘 要：
Crab flesh is delicious and by the favorite of consumers.If it could be processed into crab fried flakes,then the economic value could be greatly evaluated,and the way of crab processing could also be widen.At the same time,it can enrich our country's fried flakes market and meet different consumers's demand.It is concluded from the experiment the best technological conditions were as follows:fresh crab,cooked for 5min,fried time 15min at 220℃,add sesame oil during the frying course.Then the product had qualities such as even texture,golden color,moderate smell,particular smell of crab,no rancidity and otherpeculiar smell.
