Study On Preparation And Application Of Micronized Fish Paste

China is the world’s largest producer of freshwater fish. In 2009, the total freshwater fish aquaculture production is 19,572,700 tons, of which silver carp is 3,484,400 tons. But in the production of freshwater surimi, the fish utilization is usually only 25%-30%. Except for viscera, gills, the other 50% of the remaining fish (fish head, skin, bones, etc.), which are rich in protein and mineral, becomes waste. Some wastes were made of fish meal, but most of them were not effective development and utilization. The effects of micronizing treatment on the quality of micronized fish paste were studied. And the preparation conditions of micronized fish paste were optimized.Then the micronized fish paste were used for production of micronized fish paste and pork composite product for establishment of preparation and development of micronized fish paste. The main contents and results are as follows:(1) The washing processes of micronized fish paste were confirmed. Washing significantly improved the emulsion capacity, water holding capacity, gel properties, texture properties and color of micronized fish paste (p<0.05). However, washing have no significant effect on decreasing size of fish bone in the micronized fish paste. The micronized fish paste washed with water twice and subsequently with 0.5% NaCl solution once exhibited better quality.(2) The differences in quality of micronized fish paste between deheaded and headed fish, frozen and mixed with ice processes were studied. The emusification capacity, water holding capacity and gel properties of micronized fish paste produced by deheaded fish were higher than that of by headed fish. And the emulsification, water holding capacity and gel properties of micronized fish paste produced by fish mixed with ice than that of by frozen process. But frozen process have significant effect on decrease the size of fish bone in the micronized fish paste (P<0.05).(3) The micronizing conditions of micronized fish paste were confirmed. The ground process, the amount of chilling water or ice, grinding conditions (millstone speed, clearance, milling times) have significant effects on the quality of micronized fish paste. Based on single factor experiments, the orthogonal experiment were used for optimization of preparation conditions. The optimum condition of deheaded fish mixed with ice wasΦ4mm sieve once and thenΦ6mm sieve once, millstone speed 1000r/min, millstone clearance 1.5mm, milling twice; the optimum condition of deheaded fish by frozen process wasΦ6mm sieve twice, millstone speed 1000r/min, millstone clearance 0.5mm, milling once; the optimum condition of headed fish mixed with ice wasΦ4mm sieve once and thenΦ4mm sieve twice, millstone speed 2000r/min, millstone clearance 0.5mm, milling twice; the optimum condition of headed fish by frozen process wasΦ4mm sieve twice, millstone speed 1000r/min, millstone clearance 1.5mm, milling thrice.(4) The ingredients and vacuum frying conditions on the quality of micronized fish paste and pork composite products were investigated. The ingredients and vacuum frying conditions have significant effects on the quality micronized fish paste and pork composite products. Pork (the ratio of fat to lean was 2:8):micronized fish paste (produced by headed fish mixed with ice):cassava starch (w:w:w)=100:30:13.The suitable vacuum frying conditions were vacuum at 0.098Mpa, temperature at 90 Celsius degree to 100 Celsius degree, frying time for 20-25 min, deoiling time for 3-5 min.