Study On Prepared Furong Fish Steak

Furong fish steak as a famous Hunan cuisine, the manufacturing process is simple attractive appearance, attractive color, fresh and delicious. Due tothe high cost of traditional raw materialss, the production process is not suitable for large-scale industrilized production and the product taste greasy. Therefore we need to optimize its formula and improved production technology to adapt to industrial production. In this study, grass carp fish as the main raw material, On the one hand because of the large grass production, low cost; the other hand can solve the problem of the use of grass carp surimi. At the same time to improve the process, reduce the greasy feeling of products, so that it can be developed into a pre-conditioning dishes, to achieve industrial production. The development of Furong fish steak into pre-conditioning dishes can not only realize production process safety and health standardization, and can be extended to millions of households, has a very broad market prospects.In this paper,the relevant research mainly on the basic formulation of the Furong fish steak optimization, wrapped slurry ingredients and deep-frying process optimization. The main conclusions are as follows:1. Furong fish steak optimal formula is:the amount of salt added 1.7%,0.5% sucrose dosage, water ratio 12:1, MSG added in an amount of 0.1%,0.05% chicken powder dosage, pepper dosage 0.02%. The sensory score of 98.5 according to this formula to produce it.(In order to fish weight meter)2. Study on the influenceof the ratio of flour and starch, powder-water ratio and the amount of isolated soy protein added in the Furong fish steak on the sensory quality, oil absorption, water retention and of paste rate. The results showed that:flour and starch ratio of 1.56, the powder-water ratio is 0.51, soy protein isolate is 6%, the overall quality is the best. At the same time, the sensory score was the 97.40, oil absorption rate of 19.67%.3. Study on the influence of deep-frying temperature and deep-frying time and the thickness of steak on the sensory quality of Furong fish steak, oil absorption rate, color and texture, the results of fried Process Optimization are the frying temperature 160DEG C and frying time 100s, fish steak thickness 2.00cm and sensory evaluation of maximum was 92.19, oil absorption rate of minimum 27.96%.