Studies On The Fine And Deep Processing Products Development Of Freshwater Fish

Freshwater fisheries resources is rich in our country, but fresh pin is one of the mainly salesmethods, deep processing is relatively slowly. And freshwater fish harvest is relativelyconcentrated, it is easy decaying and restricts the development of freshwater fish, so deepprocessing in freshwater fish is of far-reaching significance.With Channel Catfish as raw materials, strictly refer to the "frozen tilapia piece ofprocessing technology of the specifications” process requirement, discusses the processingmethod of Channel Catfish slice. The products accord with "frozen fresh water fish"requirement, it contains a variety of human body essential amino acids, and the content ofamino acids，protein and fat were15.11%,15.6%and3.1%,etc．With Channel Catfish skin as raw materials, to determine the skin process parameters: takethe skin with1.2g/L NaOH solution for50min, use flowing water washing it to neutral, andthen in the hot temperature90℃water bath boils25s,soaked it in ice wate for5min. That isthe best recipe for seasoning3.0%white vinegar, salt1.5%, sugar2.3%, sesame oil6.0%,bubble pepper10.0%, monosodium glutamate1.5%, cooking wine3.0%.With grass carp as raw material processing leisure dried fish. The results showed that thefish for the best preserved formula add salt1.0%,sugar3.0%, mirrin1.0%, monosodiumglutamate1.0%; fish dry conditions for temperature50℃, dry4hours; The best dry fishsauce recipe for0.05%salt, gourmet powder0.8%, pepper0.2%,0.6%of Chinese prickly ash,chili powder1.0%, cumin powder1.5%,8%vegetable oil.This paper also studied enzyme hydrolysis of silver carp. Enzyme solution experimentchooses neutral protease, alcalase, trypsin, papain, animal protease and flavorzyme.Withhydrolysis degree and hydrolyzed flavor as evaluation index, draw papain, animal proteaseand flavorzyme are suitable for the enzyme solution, based on orthogonal test.Then selecthigh hydrolysis degree and the best comprehensive flavor for mixture enzyme hydrolyzing.The results showed: the enzyme solution temperature50℃, pH8.0, the liquid-solid ratio6:1,the ratio of animal protease to flavorzyme1:1,and hydrolysis degree is30.04%, and the bestconditions of bitter taste and smell get hydrolyzed are weak, so chose active carbon, betacyclodextrins and active dry yeast to take off the deodorization bitter. Test concluded that theactive dry yeast deodorization effect is the best conditions and take off the bitter for: theactive dry yeast addition amount to1.5%(W/V),35℃for1.5hours. The hydrolysateproduced is better flavor, no fishy smell or bitterness basically.but insufficient place is treatedby the yeast of clouding hydrolyzed, and the dosage of yeast cannot too big, otherwise there will be produced peculiar smell. Will take off after the bitter deodorization of enzyme solutionfluid spray drying, get fish meal for light yellow, solubility, its protein content is82.50%, fatcontent is2.35%, the moisture content is6.80%, the essential amino acid content is26.82%,65.07%total amino acids, essential amino acids ratio of41.22%. The product amino, safe toeat, can satisfy the infant to old people nutritional needs.