| Lophius litulon, with three large-sized export-oriented Frozen go, but the small size of Lophius litulon is very difficult to sell. If small size of Lophius litulon are processed into higher value-added marine leisure food, not only to meet the market demand, but also to promote the healthy development of China's aquatic products processing industry. Therefore, monkfish flavored grilled fish products are developed. Lophius litulon, also known as toad fish, stuttering fish for coastal demersal fish, distributed in the western North Pacific, in China's coastal waters are output, the meat is rich in protein and good taste, with a high nutritional value. The issue with Lophius litulon, as raw material, rinse, season, dry, high-temperature baking, rolling pine and other technology to produce high added value and having a unique flavor and had Lophius litulon, flavored grilled fish snack foods with a longer preservation period.First, the effects of rinsing process on the well-being of fillets whiteness and bending tests. Fillet slice thickness of lcm, with whiteness index value, the first single-factor test to determine basic conditions of rinsing process, and then on whiteness and bending test as indexes, with three factors and three levels orthogonal test to determine optimal rinsing process conditions; and then were under natural conditions, fillets of Lophius litulon were dried at 40? and 50?, drying time and drying rate and quality of Lophius litulon fillets after drying as the basis for evaluation, finding the best drying conditions. The best rinsing conditions:rinse once, rinse twice with saline water and rinse once with alkaline water as final rinse conditions. Under these conditions resulting whiteness is 52.36, bending test results for A, namely fold undivided; the best drying conditions:hot air drying for 16h at 40?.Secondly, the impact of Lophius litulon flavored grilled fish seasoning recipes and Complex of lactose and trehalose on water retention was studied.First, sensory evaluation as index, adopt orthogonal experiment of four factors and three levels initially identified seasoning recipe of Lophius litulon flavored grilled fish; then the elastic composite resistance, cohesion, hardness and chewiness,moisture content and water loss rate as indicators to determine the optimum amount of trehalose is 0.44%.Then whiteness as an indicator to determine the optimal amount of lactose is 0.275%.Best seasoning recipe of Lophius litulon flavored grilled fish is:salt 1.5%, sucrose 4.875%, trehalose, 0.44%,lactose 0.275%,ginger 0.6%, rice wine 2%.Again isothermal moisture of Lophius litulon flavored grilled fish finished are studied. Through product adsorption and desorption of water to obtain 8 samples of different water content. The 8 samples of different moisture contents were placed in 5 ?, at 20 ?,30 ? 40 ?,50 ? conditions, measured water activity and water content and then drew scatter diagram with computer, thereby fitting the corresponding isothermal moisture. According to the fitting out of the isothermal moisture drew, the Lophius litulon flavored grilled fish isothermal moisture is "anti-S type" under 5 ?,20?50 ?, then gradually "Near index" type, and the process to produce a well-being moisture Content index of fish flavored grilled fish in the range of 5?50 ? and can be safely stored and circulating in the market.Finally, the shelf life of the product was forecasted. According fat oxidation and microbial variation of Lophius litulon flavored grilled fish, the use of a kinetic model of the reaction to predict the shelf life of Lophius litulon flavored grilled fish stored at 30 ?, 35 ?,40 ? conditions. Shelf life prediction model of acid value:peroxide value of shelf life prediction model:shelf life prediction model of the total number of colonies: Predicted shelf life of Lophius litulon flavored grilled stored at 30?,35?,40? is 253d,180d and 129d by the established model. |
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