研究了水煮、蒸、微波烘烤、油炸、风干等各种加工方式对海水虾中二氧化硫(SO_2)残留的影响。结果显示,(1)水煮、蒸、微波烘烤和油炸等加工方式可有效降低虾肉中SO_2残留量,降低效果从高到低依次为水煮、蒸、微波烘烤和油炸;脱壳也可促使SO_2的脱除;(2)在风干过程中,虾肉中的SO_2含量呈先浓缩后降低的趋势,温度越高,对SO_2的脱除效果越好。当虾中的水分含量达到虾米成品的要求时,20℃、40℃、60℃和80℃风干海米中SO_2残留率分别为132.00%、146.70%、78.25%和48.90%;海米加工过程中常用的常温风干不利于SO_2的清除;(3)脱壳可有较降低加工过程虾制品中SO_2残留量。本研究对海水虾中SO_2残留的控制、限量指标制定具有积极的理论价值;为消费者和生产者利用加工手段降低海水虾中SO_2残留含量也具有借鉴意义 The effects of various processing methods, such as boiling, steaming, microwave baking, frying and air-drying, on sulfur dioxide (SO_2) residues in seawater shrimp were studied. The results showed that: (1) processing methods such as boiled, steaming, microwave baking and frying can effectively reduce the residual amount of SO_2 in shrimp meat, the decreasing effect is boiled, steamed, microwaved baked and fried in descending order; Shelling can also promote the removal of SO 2; (2) In the process of air-drying, the content of SO 2 in shrimp tends to decrease first after concentration, and the higher the temperature, the better the removal of SO 2. When the moisture content in shrimp reached the requirement of finished shrimp rice, the residues of SO 2 in dried seaweed at 20 ℃, 40 ℃, 60 ℃ and 80 ℃ were 132.00%, 146.70%, 78.25% and 48.90% respectively; Commonly used at room temperature air-drying is not conducive to the removal of SO 2; (3) shelling can reduce the processing of shrimp products SO 2 residue. This study has a positive theoretical value for the control of SO 2 residues in seawater shrimp and the establishment of limited indicators, and also has reference significance for consumers and producers to reduce SO 2 residual in seawater shrimp by using processing means