Study On Roasted Male Fish

In this paper, pond smelt was selected to prepare the roasted fish. The influence ofdeodorizers and seasoning agents on the quality of product was analyzed to optimize theformula and process parameters. At the same time, the drying and roasting process wereexplored and optimized by adding the water retention agents and antioxidants. The specificstudies were as follows:1. The optimization of deodorizing process: Ginger juice, wine and salt were used to bedeodorizers and to do single factor experiments combined with the time factor. Based on theseresults, orthogonal experiment was carried out. The final results show that fish is deodorizedbest when pickled under the composite deodorizers for30min at10℃. The compositedeodorizers contain3.0%ginger juice,2.5%wine and2.5%salt.2. The screening of formula of seasoning liquid: Chilli, pepper, sugar and soy sauce wereselected to be the main seasoning agents and to do single factor experiments. The influences oftheir contents on sense quality were analyzed. Based on these experiment results, orthogonalexperiment was carried out. The results show that the contents of chilli, pepper, sugar and soysauce were1.2%,0.4%,12%,1.5%respectively.3. The parameters optimization of seasoning process: The influences of material liquidration, temperature and time of seasoning on sensory quality of product were analyzed. Theresults show that the temperature is15℃, that the time is4h, that the material liquid ration is2:3.4. The parameters optimization of drying process and roasting process: Fish was driedunder different temperatures. The influences of temperature and time on water content,oxidation and sensory quality of product were analyzed. The orthogonal experiment was carriedout. The final results show that the product is best when the fish is dried for4.5h under60℃,then roasted for10min at the170℃.5. The screening of water retaining agents: Retaining water agents, e. g. sodiumbicarbonate, sodium citrate and calcium chloride were used to do single factor experiments andcompare their effects of retaining water. Based on these results, the orthogonal experiment wascarried out. The final results show that the aw value is0.633and lowest when the contents ofsodium bicarbonate, sodium citrate and calcium chloride are1.5%、1.0%、1.5%respectively.6. The screening of antioxidants: The inhibitions of TBHQ, tea polyphenols, D-sodium erythorbate of the same content on oxidation of fish fat were compared. The primary antioxidantwas screened and compounded with the others. The final result shows that the inoxidizability isbest when the ratio of TBHQ and tea polyphenols is1:1.