Study For The Key Technology Of The Solid Seasoning Processed By Low-Value Freshwater Fish

Today,the development of world freshwater product processing industry shift to high value-added,high-tech intensive processing mode.However,the domestic resource consumption and high environmental pollution of the primary processing model of resource dependent aquatic products has become a serious obstacle to the sustainable development of modern fisheries economy.Therefore,it is necessary and urgent to carry out the research on the deep processing technology of freshwater fish and realize the high value of freshwater fish.According to the quality characteristics of low-value freshwater fish,the modern food engineering technology was used in the new solid condiment which processed by low-value freshwater fish,to solve the technical problems of fishiness and weak umami,to increase the additional value of low-value freshwater fish,and to achieve high-value utilization of low-value freshwater fish.The main research contents are as follows:(1)The application of high temperature cooking deodorization and spice masking technology was integrated to achieve high efficient deodorization of low value freshwater fish.Taking the freshwater low-value fish as the research object and the deodorization rate as the index,the deodorization technology of the freshwater low-value fish by using high temperature cooking combined with spices masking technology is studied.On the basis of discussing different kinds of spices,the cooking temperature,cooking time and different spices addition amount on the effect of the deodorization,the optimum deodorization technological conditions of freshwater low-value fish are optimized through orthogonal design,that the cooking temperature is 116,cooking time is 10min,and a total of spices(ginger,nutmeg,pepper,fennel and clove)is 3.0%.Under these conditions,the fish smell removal rate reaches 97.8%,and the deodorization effect is ideal.(2)The enzymatic hydrolysis of low value freshwater fish was studied to achieve the controllable hydrolysis of fish protein,effectively improve the umami of the enzyme solution,control the production of bitter peptides,and improve the quality of seasoning.With the degree of hydrolysis and the bitterness value as the index,the different effect of enzyme hydrolysis on the freshwater low-value fish is systematically studied by different enzyme types,compound enzyme ratio,material liquid ratio,enzyme dosage,enzymolysis temperature,enzymolysis time.The best parameters of complex enzymatic hydrolysis is optimized by response surface methodology,that the protease and trypsin are used as compound enzymes and the ratio is 2:1,the material liquid ratio is 1:15.17 g:mL,compound enzyme addition mount is 0.93%,temperature is 47.54℃,time is 1.83h.Under these conditions,the degree of hydrolysis is 40.50%for the freshwater low-value fish,and there is no obvious bitterness in enzymolysis liquid.(3)Process formula of low value freshwater fish solid condiment was studied and the proportion of each ingredient was determined.The product had no obvious smell,rich umami and rich nutrition.The formula of new type condiment of low value freshwater fish is studied.The effect on the quality of condiment was synthetically investigated by the different addition mount of fish paste,starch,salt,monosodium glutamate and I+G.The results show that the optimum formula is fish paste 20%,starch 30%,salt 15%,monosodium glutamate 30%g and I+G 5%The seasoning is made by the formula has the obviously fish flavor but no fishy smell,which also has good quality.(4)The HACCP quality safety management system was introduced into the production of low value freshwater fish solid condiment,which provides the basis for realizing the standardization of low value freshwater fish solid condiment.