蒜香黄油味扇贝零食工艺研究

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关键词：零食；虾夷扇贝；蒜香黄油味；工艺

中图分类号：TS254.4 文献标志码：A 文章编号：1674-0270（2026）01-0158-04

DOI : 10.16043/j.cnki.cfs.2026.01.040

Research on the Processing Technology of Garlic and Butter Flavored Scallop Snacks

ZHANG Xi

(Unilever (China) Co., Ltd., Shanghai Branch, Shanghai 2Ooooo, China)

Abstract: Inordertodevelop high-quality instant garlic and butterflavored scallopsnack products,this paperconducteda singlefactorexperimenttoinvestigatetheoptimalcombinationratioofsalopsandgarlicandbuterseasoningsauce,as well asthe sterlization parameters of the product.Theresearchresults indicate thatwhen the garlicandbuterseasoning sauce is added to 50% of the weight of scallops,the product reaches itsoptimal state in terms offlavor,taste,and appearance; when the sterilization condition is 118 °C for 13 minutes, its shelf life can reach 6 months at ambient temperature. This process can be used as an industrial production process for garlic and butter flavored scallop snacks.

Key Words: snacks; shrimp scallop; garlic and butter flavor; processing technolgy

随着健康零食市场的快速发展，海洋蛋白零食成为行业新增长点。（剩余6632字）