The Research And Development Of Crispy Bone Fish Processing Technology

Sliver carp is our famous four major chinese carps, with fast growth, less illness,disease resistance, individual large and high yield advantages,it is the main kind in our country freshwater aquaculture. It have high nutritional value: rich in protein,contains essential amino acids, and its content is better than or close to WHO mode,and unsaturated fattyacid contains EPA and DHA. Because of the dense odors and spur, process have poor specificity, against processing, sliver carp unpopular in market too. This article focused on freshwater fish,develop spicy crisp bone fish,dou-chi crisp bone fish and other products with stepwise drying, subcritical water cooking, multi-step frying,seasoning and other complex technical processes,and plant design.Conquer process technology line was ensured,and technology economic estimation was discussed.1.This article used yeast to reduced the fishy odors of fish.The sensory evaluation smell value and the content of TMA were taken as indexes.The technological parameters,such as the concentration of yeast, temperature and time,were optimized by single factor and orthogonal experiments deodorization were comparison analyzed. The results showed that the yeast solution concentration is1.5%, the temperature is 35℃and the time is 2.0 h. On this condition, the smell value of sensory evaluation is 1.65, the content of TMA was 14.45 mg/kg.2. The fish were dried with hot hair drying,. It including two drying process, the best drying methods and conditions can be obtained by determined moisture and sensory evaluation of fish.The result that:the best condition was 40℃、4h in first drying and 50℃、2h in second drying.Using hot hair drying have advantage of low temperature,the water in fish inside witch can slow diffusion outside and not crust,and can prevent oxidation.3.The sensory evaluation is taken as indexes.The softening degree of fishbone and the recipe of sauce solution can be obtained by determined stewing time and orthogonal experiments deodorization.The result that adopt 45 min sub-critical water stewing time,and it can make the fish have a good completeness, the fishbones,scales, fines can wholly softening.And the best recipe condition was vinegar solution concentration is 0.6%,sugar solution concentration is 2%, aginomoto solution concentration is 0.2%,and the sensory evaluation is 9.19.4.On the basis of processing and researching in crispy bone fish,with the crispy fish bone as raw material to develop spicy crisp bone fish and dou-chi crisp bone fish,and predicted the shelf life of product.Taking the sensory evaluation as indexes,based on the preliminary experiment optimized formulation(dou-chi,pepper,black bean oil, and spice,pepper,sesame oil) with orthogonal experiments.The results showed that :the dou-chi content is 10%, pepper content is10%,black bean oil content is 10%,and the sensory evaluation is 21.64%.The spice content is 10%, pepper content is 5%,sesame oil content is 10%,and the sensory evaluation is 23.14%.The Arrhenius model of dou-chi crisp bone fish and spicy crisp bone fish product at 20℃were established by the POV and the first-order reaction kinetics model. The shelf life prediction respectively were 251 days, 274 days by this model.5. The plant design of annual output of 300 tons of crisp bone fish under plant design philosophy and characteristics of production process.This article are carried out in the following aspects like the factory’s total plane chart, workshop floor plan,the plant’s process, material balance, the economic analysis and so on. The results of design shows that :a annual output of 300 tons of crisp bone fish are need 375 t sliver carp,15 t salt,35.625 t oil,2.175 t spice,25 t black bean,20.9t pepper,3t sesame,ten millions foil wrapper bags,30000 cartons,annual water supply is15000 t,annual electricity supply is 29370 kwh and so on.Net profit margin reach up to33.67%,the annual profit reach up to five million and twenty thousand yuan RMB.