Studies On The Technology Of Snack Foods With Small Yellow Croaker

Small Yellow Croaker (Larimichthys polyactis Bleeker) is an important fish species in China's marine economy, mainly distributed in the East China Sea. Yellow Sea and Bohai Sea. Small Yellow Croaker is rich in protein, sugar, fat, calcium, phosphorus, iron, potassium, sodium, magnesium, selenium, vitamin A and other nutrients needed by human body. In terms of traditional Chinese medicine and modern medical research, Small Yellow Croaker is found have a good tonic effect on human body. The vast cultivation area has made the aquatic products processing enterprises springing up, which produces lots of fish scraps at the same time. These waste fish scraps not only pollutes environment but also makes direct economic loss. With the larger demands of fish protein sources, the full use of these scraps can raise the added value of fish, and achieve excellent economic effect and social effect.In this study, small yellow croaker was chosen as the raw material, production formula and specific process of crispy product were optimized. At the same time, processing of kamaboko gels with the raw materials of small yellow croaker heads, chicken muscle, pig fat, egg white protein and carrots was studied; And orthogonal test was applied to optimize the formulation of kamaboko gels. Finally, chips with small yellow croaker flavor was developed, which has great benefits on human being, the critical processing technologies were also studied. Our detailed works are mainly concentrated on the following aspects.1. Specific process optimization of crispy product with small yellow croakerBased on the traditional production process of crispy product with small yellow croaker, production formula and the key technology process of crispy product were optimized. The specific implementation process for the study was as follows: pre-treatment of raw materials, seasoning, drying, baking, cooling, weighing and packing. Single factor experiments and orthogonal test were used to determine the best formula, which were as follows:50% of five-spice powder,3% of chili powder,10% of monosodium glutamate,4% of salt,33% of sugar.Drying process is the key factor of the development of crispy product. When the drying temperature was selected as 70℃, drying time was selected as 15h, the product has the highest quality score, which is the best option. Using different temperature to bake the semi-finished product, which were selected as 200℃,230℃and 260℃, then define the product as the organization of the state, taste, flavor and color. Finally, we determine the optimum condition of 230℃under 3min.2. Optimization and quality research of kamaboko gels with small yellow croakerProcessing of kamaboko gels with the raw materials of small yellow croaker heads, chicken muscle, pig fat, egg white protein and carrots was studied. Orthogonal test was applied to optimize the formulation of kamaboko gels. Water holding capacity, color and texture were determined to evaluate the quality of kamaboko gels. Results indicated that the appropriate formulation was 20% small yellow croaker heads,20% chicken,15% concentrated carrot juice.15% water,12% egg white protein,10% pig fat,2% onion,2% ginger.2% salt.1.5% garlic,0.5% MSG. The kamaboko gel was reddish-brown color and small yellow croaker taste with improved gel strength, water holding capacity, texture property and nutrition value.3. Study on the processing technology and storage period of leisure chips with small yellow croakerThrough testing and analysis, the results indicated that the optimization of leisure chips with small yellow croaker was as follows:drying time is 4h. drying temperature is 50℃, baking time is 6min. baking temperature is 200℃. At the same time, all aspects of product quality should be strictly controlled. Products stored for at least 6 months, after testing, various microbial indicators are in line with the national standards.4. Study on the processing technology combined with washing, seasoning and drying function.Based on the shortcomings of processing problems, developed a new device to improve the existing cleaning equipment, infusion equipment, transport equipment and other critical process equipment. Not only optimize the production process equipment small fish, while ensuring the product's appearance.