Study On The Processing Of Yellow River Carp Leisure Food

Yellow river carp is a important produce of freshwater fish farming in Henan province,which has high level of nutritional value and present value.Deep processing of freshwater fish is relatively backward,fresh sale and frozen sale are the mainly sales methods.Processing production is rarely seen in the market.The value of yellow river carp is not fully developed.Recently,the developing of leisure food is very fast,and fish leisure food will become more and more popular because of its high level of protein,low calorie and low fat.Accordingly,researches of the processing of yellow river carp leisure food were developed in this paper,in order to provide an idea to the deep-processing of yellow river carp,so that the profit could increase and the need of customers could be met.Firstly,an market research of fish leisure food was taken,the consumption and demands of customers were understood,the distribution and characterization of fish leisure food was mastered based on the market research.Then the meat and bone of yellow river carp were chosen to study the process and recipe of surimi dried slice,flavored fish cube and fried fish bone.The processes and recipes were studied and optimized through single-factor and orthogonal tests.Results showed that:(1)The willing of buying fish leisure food of customers is relatively strong,factors that influence that willing were sorted from big to small as:nutrition and health,taste and flavor,materials,price,brand and package.(2)The most consumer-acceptant dried fish leisure food were toasty fillet of brand 1,mild spicy fillet of brand 3,original fish strip of brand 1.The most consumer-acceptant flexible packaged fish products were spicy and hot fish cubes of brand 1,spicy fish cubes of brand 1,spicy fish of brand 3,sansho fish of brand 4,toasty fish of brand 5,spicy fish of brand 5,crispy fish cube of brand 6,spicy fish cube of brand 7 and sansho fish cube of brand 7.Taste,flavor,smell,color and shape are the mainly factors which influence the quality of products.(3)Result showed that the four important factors to evaluate the sensory quality of yellow river carp surimi dried slice were the addition of seasoning,the time of primary dry,addition of corn starch and pickling time.The optimum processing conditions for yellow river carp surimi dried slice were 2%of seasoning addition,2h of primary dry time,5%addition of corn starch addition,and 30min of pickling time.(4)The result indicated that the four important factors to evaluate the sensory quality of yellow river carp flavored fish cube were frying temperature,pickling time,the ratio of seasoning addition and frying time in principal order.The optimum processing conditions for flavored yellow river carp cubes were 140? of frying temperature,1.5h of pickling time,2%addition of seasoning and 3min of frying time.(5)The principal order of four important factors to evaluate the sensory quality of yellow river carp crispy fish bone were boiling time,seasoning addition,drying time,frying temperature.The optimum conditions for yellow river carp crispy fish bone were 25min of boiling time,2%of seasoning addition,75 ? of drying temperature and 200 ? of frying temperature.