Study on Technology of Shrimp Sauce Pickles

The pickle process optimization of rutabaga is studied in this paper.Based on single factor experiment, ratio of soy sauce and shrimp oil, amount of brown sugar added, CaCl2 adding amount were selected to conduct 3 factors, 3 levels central combination experiment according to principle of Box-Behnken experiment.Results showed that: technological factors that influenced the quality of shrimp sauce pickles according to the primary and secondary order was volume ratio of soy sauce and shrimp oil, amount of brown sugar added, CaCl2 adding amount; the optimum processing technologies was that rutabaga 100 g, soy sauce and shrimp oil ratio of 3.318, brown sugar concentration 2.87 % and CaCl2 concentration 0.04 %.The comprehensive score of shrimp sauce pickles under the condition of optimum process was 91.80 points, compared to the theoretical prediction value of 91.90.These revealed that the regression equation optimized by response surface analysis had practical guiding significance.