The Study On The Technology Of Snack Foods With Beer Carp

As we all know Beer Fish was a famous and delicious dish, in this paper, the beer carp wasmade into soft canned which was suitable for industrial production. Firstly, the effect of severaldifferent methods of deodorization on carp were explored. Secondly, the seasoning formula andproduction process of beer carp were optimized with the help of response surface test. Finally,the changes of quality of the beer carp during storage was also studied in this paper. The maincontents as follows:In this study deodorization, fried, dip seasoning and hot-air drying were the key processing.In the deodorization tests, tea polyphenols, fermentation deodorization and beer deodorizationwere used on crucian carp. Through single factors and orthogonal experiments，the optimumdeodorization conditions of each method were gotten respectively.And then，a comparison wasmade between the three methods of optimal deodorization conditions, we used sensory scoreand the content of TMA as the index to determine the optimal deodorization scheme. And theoptimum process parameters were:concentration80%，time40min.Under above conditions, thesensory score was4.35, as well as the TMAvalue was4.75mg/100g.In order to study the main ingredients of the beer carp, the sensory score was used as theevaluation standard. Through single factors and orthogonal experiments, the optimum recipe ofbeer carp were gotten respectively.The best formula were: salt8％, pepper6%, dark soy sauce3％. In the production process, the sensory score and water content were used as the evaluationstandard. This study used response surface test optimized the process parameters in the basis ofsingle factor experiment. And the optimum process parameters were:frying temperature161~170℃, frying time3min, dipping time4min, drying temperature30℃,drying time5h.Under above conditions, the body of the beer carp was completely, the flavor was uniquelywhich take a light taste of beer.At the same time, the sensory score was98, which was thehighest.To study the effect of sterilization condition on initial total number of colonies, and the bestcondition were: temperature90℃，time20min.Moreover, we studied the changes of TBA, color,acid value, sensory evaluation and the total number of colonies of the beer carp during storage inlow temperature (0~4℃) and room temperature(25±1℃).The results show: it could inhibit thepropagation of microorganisms as well as the oxidation after put the beer carp storage at lowtemperature. At last, the carp was compared between the control group, the antioxidant group, and thetest group during the whole storage.TBAvalues were used as the standard.