Study On Processing Technology O F Sliver Carp Fish Tidbit And Plant Design

Silver carp is one kind of the four freshwater fish with high annual production in China which is above 220 million tons every year, but because of its heavy fishiness and full of fish bones, people are not fond of eating it,which caused a great waste of silver carp. In order to improve the utilization of silver carp and increase its economic value, in this subject we will make full use of the meat and fish bones together to produce the fish tidbit, which is a kind of leisure products with high nutritious value. In the process of fish tidbit, we will complete the soft of fish bones and the ripe of fish meat using high-pressure cooker with vinegar. In this subject, we will optimize the key processes of the production of fish tidbit and the adding amount of the accessories. And then, design a factory which mainly produces the silver carp fish tidbit. The main results are as follows:(1) The optimal cooking process was determined by the single factor experiments and orthogonal test: the adding amount of vinegar is 6%, the adding amount of onion-ginger-garlic is 2%, cooking time is 60 minutes, solid-liquid ratio is 1:3. Under these conditions, the effects on the soft of fish bones and deodorization are the best.(2) To study the effects of different hot-air drying temperature and time on fish tidbit moisture content and sensory quality, the higher temperature, the moisture content of the fish tidbit decline sooner, but at the optimum moisture content, the sensory score of the fish tidbit is highest at 60℃rather than the higher temperature, the better. And then from the hot-air drying curve of fish tidbit, we can know the optimum drying time. After all of this, we can determine the optimum hot-air drying conditions of fish tidbit: the drying temperature is 60℃, drying time is 5h,including resurgence which continues 1h. Under these conditions, the moisture content of final product is about 25%, and which has a high sensory quality.(3) The optimal amount of binder was determined by the single factor experiments and orthogonal test: the adding amount of corn starch is 5%, the adding amount of maltodextrin is 3%, the adding amount of carrageenan is 1.5%. Under these conditions, the fish tidbit will have the best formability and closely texture.(4) The optimal amount of seasoning was determined by the single factor experiments and orthogonal test: the adding amount of salt is 2%, the adding amount of aginomoto is 0.6%, the adding amount of paprika is 1.5%, the adding amount of five-spice-powder is 0.6%.At this point, the fish tidbit has a suitable flavor and coordinate fragrance.(5) The design of fish tidbit plant is according to the experimental results, from which we can determine the process flow chart, the overall plan, workshop plan and calculate material balance, equipment selection, water, electricity,steam. So as to determine the production process, the annual total cost of production(raw materials, package, water, electricity, steam) is 8.2388 million yuan, the annual wages paying for the workers is 1.32 million yuan, the expected annual sales is 16 million yuan.