Channel Catfish Skin Process And It’s Nutrition Constituent Analyse

The dissertation using Channel Catfish skin as material, manufacture a ready to servefood by deodorization, steep, blanching, cool and sauce.optimize technological parameter about deodorization, steep, blanching, cool and sauce by the orthogonal test, and analysis the nutritional content of fish skin. The research result as follows:Adopt the orthogonal test of two factors three level, Under the conditions of concentration of alcohol6%, research the different concentration of sodium chloride and different immersion time to Channel Catfish skin prepared food of deodorization effect. The results show that:in ethanol concentration for5%of conditions, when sodium chloride solution concentration is2.0%, and the immersion time for25min, product deodorization best effect.Research the influence of water dilated ratio and crisp degrees by different concentration of NaOH solution and different soaking time to Channel Catfish skin. The results show that: select a concentration of0.16%NaOH solution, soaking time for60min, Compared with the processing factory, reduce cost and profit maximization. In these conditions, the Channel Catfish skin’s water dilated ratio reached33.9%and can send crisp value of9.2degree of relatively high value. Adopt the orthogonal test of two factors three level, research different concentrations of iron float temperature, different hot drift time, different ice water cooling temperature on the Channel Catfish skin prepared food flexibility, glossiness, and the influence of crisp, degrees. The results show that:hot temperature90℃, iron float bleaching time10s, ice water immersion time30min combination, the fish skin appearance of the silvery white to white, crisp, degrees and elastic value is9.6, the best effect.After food professional personnel to taste test evaluation flavor, at white vinegar1.5%, cooking wine2.0%, salt2.6%, ginger3.0%, garlic0.4%conditions, research the spicy fish skin the best formula. The results show that:in the zanthoxylum oil6.0%, monosodium glutamate1.0%, sugar2.5%, chili oil3.0%, the fragrance, sweet, piquant, umami of the are moderate.at cooking wine2.0%, salt2.6%, ginger3.0%, garlic0.4%conditions, research the pepper fish skin the best formula. The results show that:in the pepper15.0%, monosodium glutamate2.0%, sugar2.5%, sesame oil1.0%, the fragrance, sweet, piquant, umami of the skin are moderate. Spicy skin and pepper skin are fragrance, sweet, piquant, umami are moderate, they are ideal open the bag ready-to-use nutritional snack food, accord with the taste of the sichuan and spending habits. After the fresh fish skin, spicy fish skin, pepper fish skin nutrients were inspected, moisture of fresh fish skin, spicy fish skin, pepper fish skin respectively:65.41%,85.43%,86.44%; protein respectively:21.32%,13.74%,13.07%; fat respectively:12.38%,1.25%,1.13%; the ratio of the essential amino acids and the total amino acids respectively:22.63%,20.74%,20.34%; the ratio of the tasty amino acids and total amino acids respectively:65.77%,67.77%,68.39%; collagen protein content respectively:81.05%,83.09%,90.97%. Finished product after18℃low temperature storage in-6months test, Colonies total less than the number of10000(CFU/g), Coliform group and Pathogenic bacteria was not detected, Products comply with the food sanitation standards.