Study On The Development And Quality Control Of Crisp Grass Carp

Crisp grass carp is a kind of commercial fish obtained by changing the meat quality by feeding grassy fish with beans.The brittle grass carp is called "Crisp grass carp".Crisp grass carp is one of the most important processing techniques in the hot processing.Therefore,how to reasonably control the process parameters during cooking is very important.Firstly,this paper studies the change of the quality of crispy meat under the heat treatment of normal pressure water bath.The changes of the central temperature with time,the extraction rate of myofibrils,the weight loss rate of cooking,and the different heat treatment temperature on the microstructure of crisp muscle clams muscles were measured during heat treatment at different temperatures in 2 cm thick clam meat muscles.The results showed that when the heating temperature was 60 ? ,the extraction rate of myofibrillar protein changed slowly with time,and there was no significant change in weight loss and microstructure of cooking.The higher the temperature,the shorter the degeneration rate of the muscle myofibrillar protein and the shorter the time required for the denaturation to reach the plateau,the greater the rate of weight loss during cooking,and the greater the destruction of the microstructure.Therefore,under the premise of not affecting the product quality,the lower heating end point temperature should be selected as far as possible to avoid unnecessary moisture loss and energy consumption.Secondly,the effect of heat treatment on the back muscles of Crisp grass carp was studied at 60 ? ,70 ? ,80 ? ,90 ? and 100 ? for 5 min to 120 min,and its effect on the texture characteristics was determined to provide a scientific basis for the development of deep-processed Crisp grass carp meat products.The results show that with the increase of the heat treatment temperature and the prolongation of the time,the texture characteristics of the composites become better first and then deteriorate,and the higher the temperature,the more obvious the change with time.In order to ensure the quality and yield of Crisp grass carp meat products,the characteristics of the texture characteristics of the Crisp grass carp meat must be controlled so that the end point of the heating temperature is controlled at about 80 ? .Finally,this paper is separately Crisp grass carp muscle thermal treatment 5min ~ 120 min at 60 ? ,70 ? ,80 ? ,90 ? and 100 ? respectively,The effect on the sensory properties was determined.The results show that the crispy meat tenderizer has a relatively high rating of sensory tenderness at 70? ,and the sensory characteristics of the crispy meat soup arerelatively good at 80? ,especially for brittleness and flavor scores.The meat produced by hot processing at 80? has a higher sensatory quality.