Studies On Processing Technology Of Flavor Tilapia's Jaw Products

Coating food -chick, fruit, fish and marine products are gradually getting consumers' daily food, they are beginning to be accepted by ordinary consumers, and have good prospects for development. This paper introduces the Tilapia's characteristics, market and industry actuality, illuminates the significance and intention of processing the Tilapia's jaw product. The best processing technology was obtained by the orthogonal test and sensory evaluation, in this optimum processing qualification, the production is fragrant , savory, rich in nutrition and has special shape and flavor. The primary contents are:1 Results of removing fishy: use two methods removed the fishy, one is removing fishy agents, the other is microwave drying.The complex formula: 2.0%jasmine tea + 1.5% salt, soaking 1.5 hours in 30℃ .Using microwave curing ,roasts 3 minutes and overturn 1 minute in 450W,50g proportion 500 cm2.2 Results of salination: bloating 90minutes in 4%salt and 15℃-20℃,the bloated fish's texture closely and saline taste suitable.3 Results of seasoning: soaking 90minutes in the seasoner 30℃ .The formula: 2%suger, 7% monosodium glutamate, 1%wine, 3%vinegar,3%soy,3%ginger powder, 3%garlic powder, 4%cayenne and 1% spice powder.4 Results of coating: Flour: amylum =3.5:1, 6.0g/kg Glycerin Monostearate and 10%supplementary materials(salt and sugar).