Research On The Deodorization And Dehydration Technics And Preservation Quality Of Inflated Grass Carp Fillets

Fresh grass carp were dried to prepare snack food. Study the factors on product quality as follows raw materials, fishy, drying, storage conditions. Through analysis and comparison of 10 agents on the fillets deodorization effect, product appearance and the effect of puffing, puffing fish to determine the best way to go rank of black tea 0.3% +1.8% NaCl (w/ v) ( solid-liquid mass ratio 1:4) solution soaked 1h. Using solid phase micro extraction (SPME) with GC-MS on-line analysising volatile components of fishy fish showed that the smell of grass carp from the synergistic ingredients and substances had been reduced greatlyPre-dehydrated fish of the air moisture content, as well as cooling, heating and hot air drying temperature three kinds of pre-dehydration mode, intermittent microwave heating technology on quality of fish, and different drying conditions, the products of the sensory, texture and expansion effect analysis. Pre-dehydrated fish of the air moisture content, as well as cooling, heating and hot air drying temperature three kinds of pre-dehydration mode, intermittent microwave heating technology on quality of fish, and different drying conditions, the products of the sensory, texture and expansion effect analysis. Storage conditions on the quality of raw materials significantly affect the finished product, raw frozen (-20℃) can be a long time to keep fresh, but frozen will more than 6d a qualitative change in product quality, cold (4℃) 8d can be maintained within the fresh, and the system crispy texture in products;Establish the final product manufacturing processes, the basic components of the finished product. Studied the moisture absorption and preservation of the finished product to compare the different packaging of the product quality. The results showed that: the protein content of 60.41% finished high nutritional value; Finished water and low water activity, has a moisture absorption; product moisture content of 17.28% when the texture is not brittle. Cooking with a thickness of 0.1mm packing bags for nitrogen can effectively delay lipid oxidation products and the growth of water and water activity, and can better maintain the product's color, by speculation, then the product can be 37℃and crispness of up to 7 months or more, while the TEP content measured as an index of this package through ASLT test products at 25℃, the preservation period of 10 months.