Study On Processing Of Flavor Cooked Food From Freshwater Fish And Application Of Its Byproducts

Our nation is a great one for freshwater fish production, and the yield per year is about ten millions ton. Because of densely covered rivers and lakes, Hunan Province produces freshwater fish is about millions ton per year. It's well known that the protein and fat from fish is better than that from other animals, the quantity of edible fish is increasing in our life, the fish and its production is becoming an indispensable food. Our aim is to make a freshwater fish production with salted flavor for the require of market, we also noticed that byproduct in fish processing is very much, a fish gel is also studied in this thesis.The processing of salted fish and ration of main and assistant material were studied used the fresh chub fish as main materials. The experiment with result shows that the optimal condition is: added NaCl 3.0%, plum 2.0%, tofuru 2.0%, salted for 24 hours at 8-10℃, after roasted out 50% water ,the fish was beaconed at 60℃for 15 minute, then deep-fried at 170-175℃for 3-4 minute. The product has a special plum and deep fried production flavor, it is optimal at salt and meat tender.Collagen protein was extracted from freshwater fish head, bone, skin and scale. And the extraction conditions were 90℃for 2h, added with two volume of water which contains 2 percent salt at pH4.2. This protein was used as main material for fish gel. The best formulation of fish gel was as follows: carrageenin 1%, KCl 1%, sugar 6%, citric acid 0.1%, ginger 1%,shallot 1% and garlic 1%.In summary, this work represents the first systematic study for freshwater fish processing, and make a new method to resolve the question of high food additives in fruit gel, especially for children food.