Research To The Preparation Technology Of Two Economic Fishes Instant Food

The flavor of traditional grilled fish is unique,the technology reduces the moisture content of fish products in order to extend its shelf life. Products is greatly rigid and difficult to chew. Sometimes needs decocting, steeping in water for reconstitution,and the health condition is poor. With the people's health awareness enhanced, the traditional dried products have transformed to semi-dry products. Semi-dry fish products' water content is high, softness and hardness of muscle is moderate, taste is good, without re-water treatment. So semi-dry fish products have good prospects.The soft canned food may save massive energy and material in packing, storage and transport, heating processes. Sterilization time is short, the contents nutrient lost little, it can maintain the original feature of contents, the packed material's chemical characteristics is stable, does not have the extra worries such as dissolving the tin, corrosion and rusting, the product may preserve for a long time under the normal temperature condition, is benefit to the circulation.Aristichthys nobilis, herring were used in this paper, to study their ready-to-use preparation technology. Provides important and practical reference value and theory base to promote aristichthys nobilis and herring's added value.Meanwhile, it also provide a direction for other species' application and development.The results in this study are as follows:1 Influence of phosphate compound on the aristichthys nobilis'water acitivity. Experimental results show that sodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, all the three composite phosphate can reduce the water activity of fish,and their affection order:sodium hexametaphosphate is greater than sodium tripolyphosphate, and sodium tripolyphosphate is greater than sodium pyrophosphate. when their mass ratio was 3:3:2, and the concentration of compound phosphate salt is 0.5% adding to the 100ml seasoning, then obtained about the water activity of semi-fish was 0.836.2 Study and optimize the process conditions of semi-dry aristichthys nobilis. Slicing thickness of fish between 2.0mm～3.0mm, soaking in 1% NaHCO3+0.5% NaCl+40% deodorized ethanol solution, put fish to the liquid seasoning which added compound phosphate 0.5% to flavor, and then drying in 35℃hot air for 60min, drying in 45℃hot air for 30min, then put them in a confined space to be wet, at last heating in the 125℃far-infrared to bake 10min, Products packed by retort pouch and vacuum-pumping. Then sterilizing in autoclave with 20min, products can achieve firsts quality. The accelerated destruction of experimental tests shows that, semi-dry fish can preserve 4 months.3 Research to the nutrients content of the products. the result shows, the bighead semi-fish products is rich in nutrient, protein content is 46.27%, fat content is 1.96%, moisture content is 37.75%, sugar content is 6.48%; and the product is rich in a variety of inorganic elements which is useful or essential to the human body:75mg/100g calcium content,218mg/100g potassium content,0.8mg/100g iron content,26mg/100g magnesium content.4 Study to The process of herring soft can. Experiments shows that when the salt concentration is 6%, pickled temperature is 20℃, pickled time is 3h; cooking 6-8min in digester; with the mass ratio of seasonings and herring steak 1:4 to pack. Put herring steak in 480w microwave oven sterilizing 4min, products can be stored 90d at room temperature.