| Dongting Lake area is rich in aquatic resources. The Silver carp are farmed in large areas, as they can grow very fast with low farming requirements. But the degree of processing is very low, there will have a good prospect in the fish deep processing. The Silver carp chosen as raw materials and optimize the processing parameters, In order to promote utilization of low value silver carp resources, the fish processed into the spicy flavor fillet. The results are as following:1,The process of silver carp block curing was studied, fillets curing was by dry-salting. The optimal conditions was carried out by single-factor test and the orthogonal experiment, The optimal conditions are as the following:the brine salting concentration 4%, refined white sugar concentration 1%, mature vinegar concentration 5%, the ginger concentration 5%, the wine concentration 1.5%, the chili powder concentration 3%, curing time 24h.2,The drying technology of silver carp blocks was studied with hot air. The optimal conditions were determined by moisture contents orthogonal test and sensory test. The optimal technological condition of the four stages drying process were:60℃,40min,300 r/min;60℃,120min,200r/min;45℃,150min,250r/min;55℃,150min,250r/min.3,The process of frying was studied. By using the atmospheric frying technology, this paper mainly studies the frying temperature and frying time. The optimal conditions are as the following:the frying temperature is 200℃, frying time is 1.2min.4,The sterilization technology was studied.Using the ultra-high pressure processing.The F-value of sterilization conditions was determined that is 4 min.The effects of the different sterilization conditions on the quality of product were studied.The optimal sterilization conditions as the following:temperature 121 ℃ and time 5 min.5,The shelf-life of product was predicted through analysising on the physical,chemical indicators and sensory evaluation index during the period of conserving that was 180 days. |
PDF Full Text Request