The Key Technology Research Pickled Flavor Of Fish Products

Freshwater fish farming and processing is one of the major industries in our province,as of the end of 2015,a total of 203 Hunan flavor fish products were certified enterprises,the province's annual output value has exceeded $5 billion.In this study,the main freshwater fish in our province as raw material,effects of raw fish species,formulation technology and drying and sterilization conditions on flavor fish product texture,color and sensory quality,optimize the formulation and process of flavor fish products,in order to improve the quality and flavor of fish products to provide technical support.Main research contents and results of this paper:(1)through component analysis and processing performance analysis found that silver carp,bream,grass carp are suitable for processing pickled flavor of silver carp fish products,considering the cheap price,the low cost of raw materials,good economic benefits.(2)freshwater fish 2%+2%+3%dry ginger vinegar salt pickled deodorization effect is good.(3)the optimization conditions of preparation of fish head and fish bones paste by 121 DEG C,40 min,the bone mineral content and bone fracture degree,calcium dissolution rate and extraction rate of calcium is the best.(4)effects of the type and amount of accessories to flavor fish products semi-finished products finished texture,texture,sensory quality and water activity,flavor fish product formula was determined:60%fish,40%bone paste,sesame 3%,0.9%pepper,20%flour,15%sugar,1.8%monosodium glutamate,0.02%fresh nucleoside(the amount of adjuvants in fish and bone volume 100g).(5)to study the effects of drying methods on flavor of fish products quality,sensory quality,microbial condition,the determination of drying method used for drying first(at 504h),then the microwave drying(960W,4min),the sensory index decreased significantly better,microbial.(6)the sterilization technology of prepackaged flavor fish products was studied.After the vacuum aluminum foil seal of flavor fish products was sealed by 40min at 121 DEG C,the sensory quality was the best.(7)analysis of the production of pickled flavor fish product in the process of CCP system,determine the raw material acceptance,salting,drying,sterilization for critical control points,establish the key HACCP limits,monitoring procedures,corrective measures,verification procedures and record keeping procedures,establish the pickled flavor fish product HACCP program.