The Development And Plant Design Of High Calcium Cheese Fish Sausage

Hypophthalmichthys molitrix,also known as sliver carp,aquatic squid,etc.,is a filter-feeding fish that feeds mainly on floating animals and plants.Sliver carp is one of the four common fishes recognized in China.It has the advantages of fast growth,strong reproductive ability,disease resistance and high nutrition.It is widely distributed in rivers and lakes in China.The meat of sliver carp is fresh and tender,including abundant essential amino acids,especially polyunsaturated fatty acids.Simultaneously,the meat of sliver carp has strong gel forming ability and is suitable for processing into surimi products.However,due to the sliver carp contains more small bone spurs and dense odors,fresh sales of sliver carp are poor.In this paper,a simple,easy-to-carry,nutrient-rich high-calcium cheese fish sausage product was developed using sliver carp as the main raw material by the subcritical water cooking technology,ultra-fine pulverization technology,compound seasoning technology,transglutaminase bombardment technology,etc.In addition,a plant design plan with an annual output of 300 tons for this product was proposed.This paper has overcome the main core technology of high-calcium cheese fish sausage production,which build a solid foundation for the subsequent mass production.1.Superfine pulverization technology was used to treat sliver carp bone.The sliver carp bone particle size was taken as an indicator.The ultrafine pulverization time as a variable to study the best of the ultrafine fish bone powder,which be used to make high calcium cheese fish sausage process conditions.The results showed that the ultra-fine fish bone meal with the highest output over 150 mesh(particle size less than 106 ?m)can be obtained under the conditions of standard atmospheric pressure,feed particle size of 1-1.5 cm,pulverization times and pulverization time of 25 s.2.The differences in hardness,elasticity,chewiness and cohesiveness of different ingredients of cheese fish sausage were compared by single factor experiments and orthogonal tests.The texture and sensory scores of the cheese sausage were used as indicators.The texture of cheese sausages with different ingredients was tested by TAXTplus texture analyzer to determine the effect of soybean oil quality,potato starch content,pork sorghum and fish carp on the quality of cheese sausage.The results showed that the quality score of soybean oil was 5%,the mass fraction of potato starch was 6%,and the mass ratio of pork chop to fish clam was 1:4,which was the best ratio of main ingredient.The sensory score of the processed cheese sausage was obtained and the value is 9.2 on this condition.3.The single-factor experiment was used to determine the texture and sensory scores of high-calcium cheese fish sausages with different ultra-micro fish bone meal by TA-XTplus texture analyzer.The differences in hardness,elasticity,chewiness and cohesiveness were compared to determine the effect of the addition of different ultrafine fish bone meal on the quality of the high calcium cheese fish.The results showed that the optimal addition amount of ultrafine fish bone meal was 1.5%,and the sensory score was 8.3.At the same time,the storage period of the high-calcium cheese fish sausage was predicted by the normal temperature storage experiment and the POV accelerated experiment.According to the first-order linear regression equation,the Arrhenius empirical formula and the Vant'Hoff equation,the storage period of the highcalcium cheese fish sausage was obtained,which is 162 days at 20°C.Compared with similar products,the storage period of high-calcium cheese fish sausage can meet the market demand.4.According to the processing technology of high calcium cheese fish sausage and the design principle of the plant,the plant design of 300 tons of high calcium cheese fish sausage is carried out.The results showed that the annual output of 300 t highcalcium cheese fish sausage products requires fresh sliver carp 450 t,pork simmer 46.39 t,potato starch 18 t,soybean oil 15 t,cheese 12 t,soy protein isolate 10.21 t,carrageenan 2.01 t,Sodium hexametaphosphate 0.51 t,sodium pyrophosphate 0.9 t,gluten meal 0.3 t,egg white powder 3 t,transglutaminase 0.15 t,food flavor 1.5 t,nisin 0.18 t,D-isoascorbate 0.225 t,potassium sorbate 0.0225 t,sodium dehydroacetate 0.18 t,ultrafine fish bone meal 4.5 t,salt 2.01 t,cooking wine 2.01 t,MSG 1.8 t,xylitol 0.51 t,plastic casing 66,000 rolls,packaging bags 3 million 500,000 cartons,annual water consumption of 17854.5 t,annual electricity consumption of 99919.2 kwh,etc.In addition,the annual profit rate is 33.03%,and the annual profit is 5.2025 million yuan.