| Hypophthalmichthys molitrix is one of four major Chinese carps in freshwater system, with high nutritional, less illness, disease resistance, individual large, high yield and low production cost advantages, becoming one of main kinds in our country freshwater economical aquaculture. Due to its disadvantages like dense undesirable odor and spur, poor specificity process and so on, sliver carp is unpopular in market and factory. Our laboratory developed crisp bone fish by sliver carp after a lot of study. Based on the preliminary study, this article improves the process of crisp bone fish for benefiting to industrialized operation, and studied the effect of amplify improved process to the fish, then, determine the best pilot process and design the plant of crisp bone fish.1. The fish were dried by heat pump-cold air drying and fried drying. It including three drying processes, the best drying methods and conditions were obtained through determining moisture and sensory evaluation of fish. The results were that the best pump-cold air drying conditions ware 35??4h in first drying and35??1.5h in second drying. And the fried drying condition was170??1min.2. The sensory evaluation was taken as indexes to determine the best condition of sub-critical water stew-salted season process. The result was that the best condition was 45 min sub-critical water stew and the best recipe was that salt solution concentration was 1.75%, sugar solution concentration was 2%, aginomoto solution concentration was 0.2%.3. The acid values and peroxide values were taken as indexs, and different kinds of vegetable oil were recycling used to fired fish for studing the influences of the number of using times of grease to products.The results indicated that rapeseed oil was the most suitable oil to fried crisp bone fish bone, and oil firied number should not be more than 23 times, per liter rapeseed oil could fry about 2.75 kg product.4. Trough step-by-step amplify to study the effects of pliot scale test to the process of crispy bone fish. The results showed that the frozen hardning process should be addedw, and the best frozen hardning process condition was-20?, 1.5h.5. The sensory evaluation was taken as indexes to study the effect of pliot scale test to the drying process of crispy bone fish. The results showed that pliot scale test affected heat pump-cold air drying and fried drying as the instrument extend. The best heat pump-cold air drying time in the first?second and third line respectively were 4h?4.5h?5.5h in the first drying and 1.5h?2h?2.5h in the second drying. The best fired drying condition was 1:8?170??1.5min.6. Trough step-by-step amplify to study the effects of pliot scale test to the sub-critical water stew-salted season process of crispy bone fish. The results showed that there was no differences between labotary small scale test with factory pilot scale test.7. The plant design of annual output of 1000 tons of crisp bone fish under plant design philosophy and characteristics of production process. The results of the design showed that: a annual output of 1000 tons of crisp bone fish needs 3036 t sliver carp,3.85 t salt, 642 t colza oil, 1.35 t spice, 1.44 t ginger,1.64 t garlic,26.208 t black bean,2.286 t pepper powder, 5.04 t sesame, 5 millions foil wrapper bags, and annual water,supply electricity and supply electricity respectively was 38000 t,114000kwh,57 t and so on. Net profit margin reached up to 38.26%, the cost was fourty-three million two hundred and fifteen thousand and three hudred yuan RMB. |
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