杏鲍菇龙虾肉酱的加工工艺研究

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DOI：10.3969/j. 1ssn.1000-9973.2026.01.0Z2

中图分类号：TS254.55 文献标志码：A 文章编号：1000-9973（2026）01-0164-06

Study on Processing Technology of Pleurotus eryngii and Crayfish Meat Sauce

ZHU Jiao-jiao1，HUANG Mei-ying1，HAN Qing-li1，YUE Dan-hua1 ， LIN Lin1，2，3，LU Jian-feng1，2.3* （1.School of Food and Biological Engineering，Hefei University of Technology，Hefei 230009， China; 2.Anhui Provincial Key Laboratory of Modern Processing of Agricultural Products， Hefei University of Technology，Hefei 23Oo09，China；3.Engineering Research Center of Agricultural Products Biochemistry，Ministry of Education，Hefei University of Technology，Hefei 230009，China）

Abstract： In order to develop a kind of Pleurotus eryngii and crayfish meat sauce and determine its optimal process formula，in this study，with Pleurotus eryngii and crayfish as the main raw materials， sensory score as the evaluation index，the effects of the addition amount of Pleurotus eryngii，crayfish meat，broad bean paste and thirteen spices on the quality of Pleurotus eryngii and crayfish meat sauce are explored by single factor experiment and orthogonal experiment. The results show that the optimal process formula for Pleurotus eryngii and crayfish meat sauce is Pleurotus eryngii addition amount of 28% ， crayfish meat addition amount of 30% ，broad bean paste addition amount of 6% ，and thirteen spices addition amount of 0.6% . The meat sauce prepared under these process conditions is glossy， orange-yelow in color，with rich aroma，smooth and delicate taste. Moreover，the physicochemical and microbiological indexes are allin line with national standards.This study has laid a foundation for the development process of meat sauce with aquatic products as the raw materials，and also provided technical references for the industrial production of Pleurotus eryngii and crayfish meat sauce.

ey words：crayfish；Pleurotus eryngii；meat sauce；process formula

小龙虾，学名克氏原虾（Procambarusclarkii），是生长在淡水中的一种高蛋白、低脂肪、低胆固醇的甲壳类动物，因其味道鲜美、营养丰富而深受消费者喜爱[1-2]。（剩余10401字）