Study On The Processing Technology And Quality Of Quick Cooking Dried Sturgeon Bone Marrow Products

In this experiment,we developed a quick-to-cook dried squid bone marrow product based on the bone marrow of squid,focusing on the thermal processing conditions,drying conditions,rehydration conditions,and nutrient composition of the squid bone marrow during the processing of the product,as well as the processing process.Physical and chemical indicators,moisture changes,texture characteristics in the.The research contents include: research on bone marrow hot processing technology of carp;studies on bone marrow drying characteristics of carp;determination of nutrient components of bone marrow of different types of carp;research on bone marrow rehydration status of dried carp.Combining sensory evaluations to determine the best conditions for thermal processing,drying and rehydration,develop a range of products.Through the determination of nutrients,the best research species was selected.We studied the basic nutrients Russia male sturgeon,the Russian female sturgeon,sturgeon and sturgeon Haibo Rui,the amino acid composition of the protein,fatty acid composition,provide the basis for sturgeon marrow nutrients.The results showed that the nutritional composition of the four kinds of squid bone marrow was similar,but according to the data provided by the factory,the Russian public's wolfberry production was the largest,and the price was the cheapest,so the Russian public scorpion dragon sinews were used as raw materials for follow-up related experiments.The crude fat,crude protein,and ash content(in dry basis)of Russian public gongs were 0.54g/100 g,70.93g/100 g,and 9.43g/100 g,respectively,and the essential amino acids accounted for 8.25% of the total amino acid content.Before aging,the squid bone marrow was aged to determine the best ripening method and ripening conditions.The cooked squid bone marrow was cooked by cooking,baking,frying,water bathing and other methods.Through sensory experiments,the texture characteristics were compared.It is concluded that the best maturing method is water bath heating.Then,the texture characteristics of squid bone marrow at 100°C,90°C,80°C,and 70°C in water bath were measured,and thesensory characteristics were evaluated.The optimum water bath conditions were determined as 100°C.The water bath was heated for 1.5 h.The optimum dry conditions and rehydration conditions of matured squid bone marrow were studied.The matured bone marrow is dried under different conditions of wind speed,temperature,and relative humidity,and dried and then rehydrated under high temperature and normal temperature conditions.Based on the analysis of drying rate,rehydration rate,texture characteristics after rehydration,and sensory evaluation,it was concluded that the most suitable drying conditions were temperature of 80?,relative humidity of 0%,and wind speed of 25m/s.Determined the best rehydration method for rehydration at room temperature 5h.