以鸢乌贼（Symplectoteuthis oualaniensis）为原料，探讨热处理温度和时间对其头足、胴体肌肉组织的表面微观结构及蛋白质组成的影响，制定产品开发工艺流程中关键工序的加热条件，加工出系列休闲食品。电镜扫描图显示：40 ℃加热7 min对头足、胴体肌肉组织的表面微观结构影响不显著； 80 ℃加热7 min时，鸢乌贼头足组织表面膜结构被破坏，出现颗粒化现象，且随着加热温度的升高及时间的延长，组织变得越来越松散。当热处理强度为80 ℃加热 7 min时，鸢乌贼胴体组织肌纤维饱满而光滑，肌纤维间的缝隙随着加热温度的升高及时间的延长而变宽。80℃加热7 min后，头足、胴体盐溶性蛋白含量显著减少，其含量不到原来的1/3，胴体的变化幅度较头足大。研究表明：根据热处理强度与鸢乌贼蛋白质组成、微观表面结构及质地变化规律，设置热处理工序如漂烫、烘烤、杀菌等的适宜条件，开发出的鱿鱼丝等4种休闲食品，不仅产率高，而且其色泽、组织状态、理化及微生物指标均符合国家标准。

The effects of heating temperature and time on the surface microstructure and protein composition of cephalopodium and carcass muscle tissue of Symplectoteuthis oualaniensis were researched, and the heating conditions of the key process in the product development process were set up for processing of a series of snack foods. The scanning electron microscopy (SEM) micrographs showed that there were no significant effects on the surface microstructure of cephalopodium and carcass muscle tissue after heated at 40 ℃ for 7 min. The surface membrane structures of the cephalopodium were destroyed after heated at 80 ℃ for 7 min and phenomenon of granulation was observed. The tissue became more and more loose with the increase of heating temperature and the extension of time. After heated at 80 ℃ for 7 min, the muscle fiber in carcass tissue became more swell and smooth, and the gaps between the muscle fiber  was broadening with the increase of heating temperature and the extension of time. The contents of salt soluble protein in the cephalopodium and carcass significantly reduced after heated at 80 ℃ for 7 min, with the contents less than 1/3 of the original, and the carcass varying more than the cephalopodium. Research shows that: According the change law of heat treatment strength and the protein composition, surface microstructure and texture of Symplectoteuthis oualaniensis, the suitable conditions such as blanching, baking and sterilizing for heat treatment process were made out, and 4 kinds of snack foods such as shredded squid were produced, with high productivity and the color, texture, physicochemical and microbiological index in accordance with the national standards.