Research On The Finished Processing Technic Of Cultured Red Drum

The exploitation on the finished processing technic of cultured fish can solve the problem that aquatic raw materials have decreased substantially, which results from declining of coastal resources, and can drive the development of aquiculture industry as well. This is in conformity with the national strategic goal of adjusting the fishery industrial structure, solving the problem of declining fishery resources and making reasonable use of ocean resources.Cultured Red Drum has become the main aquiculture variety in Zhoushan or in Zhejiang to a larger extent, and also the ideal aquatic processing materials for the aquatic product processing enterprises in Zhoushan, since it is fast in growing, strong in resisting virus and germs, easy in management and adaptable to large-scale sea-resistant net casing aquiculture. However, in spite of its advantages of being high in protein and low in fat, the problem still needs to be solved that cultured fish is coarse in meat quality and strong in fishy smell due to it growing fast.This thesis, based on the present situation of the aquatic product processing enterprises in Zhoushan, makes a research on the processing technic of manufacturing separate sliced frozen Red Drum, seasoned sliced Red Drum and seasoned Red Drum breast from cultured Red Drum, establishes the processing procedures and operational key points of each variety, and ascertains the key technical parameters for each procedure through experiments. Up till now, the separate sliced frozen Red Drum and seasoned sliced Red Drum have been successfully manufactured in Zhoushan aquatic product processing enterprises, but seasoned Red Drum breast has not been put into scale production.In the research of the processing technic of separate sliced frozen Red Drum, the conditional parameters of the key procedure'colour-protection'have been studied and the freezing method has been improved. It is ascertained by experiments that the colour protection shows the most satisfactory result if 0.3% of antioxidant sodium isoascorbate is utilized in the processing procedure. It only needs 10 minutes to get the central body frozen to required minus 15℃through dipping freezing method. The fresh flavour can be maintained well till 180 days after being frozen.In the research of the processing technic of seasoned sliced Red Drum, the conditional parameters of the key procedure of'peeling off by scalding, getting rid of fishy smell by seasoning and cool drying'are studied. It has been ascertained by experimentation that peeling off by scalding at the temperature of 85 to 90℃has a preferable effect. In the course of processing it is appropriate to take proper seasoning prescription according to different local flavour styles for getting rid of fishy smell. While adopting low-temperature baking channel cool drying method, it is essential for the temperature to be controlled within 15℃and the final moisture content in the product be limited between 45 to 45%.In the research of the processing technic of seasoned Red Drum breast, the conditional parameters of the fundamental processing procedure'baking and sterilizing'have been studied. It has been ascertained by experimentation that the best baking condition is the baking temperature is 115℃and time 50 minutes. The best sterilizing condition is the sterilizing temperature is 115℃and time approximately 15 minutes.