Research On The Key Technologies Of Convenient Fish Soup Produced By Heels Of Dace

Dace soup slag were used as raw materials to made a new high nutritional convenient fish soup by yeast fermentation and low temperature enzyme technology in this paper.The optimization fermentation condition of dace soup slag using active dry yeast were studied.The effect of inoculum,fermentation time and temperature was investigated,and the optimal fermentation conditions were yeast inoculum 2%,fermentation tempereture 35℃ and reaction time 40 min.Under the conditon,the trimethylamine content was 2.1μg/g and fishy odor of the dace soup was reduced and the dace soup tasted well.The dace soup slag were enzymed by papain and flavor protease.The results showed that papain and quality ratio was 1:3 flavor protease, amount of enzyme was 0.2%,solid-liquid ratio was 1:2, enzymolysis temperature was 8℃, enzymolysis time was2 h.Under the optimal condition,the final protein content was 17.12% in the soup.The study is on the nutrition of the soup making with the dace waste as raw material.In different weight prorortions of fish and water, different heating and different boiling times,the fish soup’s nutrients is analysised. The results showed that: heating process,the crude protein and amino nitrogen with the growth of temperature and the boiled time, boiling 2h the dissolution of the basic nutrients to achieve the highest.When the weight prorortions of fish and water is 1:4, the furnace conditions for high fire, burning time is 2h, the highest nutritional value of fish soup, the soup in the soluble solids content is 2.8%, the content of amino nitrogen is 0.096%, protein content is 5.81%. Under this condition, the fish soup is delicious without fishlike smell, as a result, fish soup is white and deeply loved by everyone.