Study On The Processing And Shelf-life Of "Fo-Tiao-qiang" Food

Fo-tiao-qiang is a famous Chinese traditional dish with a history over 100 years. Its production techniques were recorded on the national non-material cultural heritage list. The production of Fo-tiao-qiang via experience-oriented cooking practice, was characterised with long period, numerous labours, non-standard manipulate and lavish process, which led to insufficient production of unstable quality and short shelf-life, and it is diffcult to be industrialized. Hence, to provide the basis for industrialization of Fo-tiao-qiang food, we study on the pertreatments of raw-materials, production processes optimization and shelf-life of the products.1. To boil Fo-tiao-qiang soups, a manner in HT/HP (high temperature & high pressure) and short time was used to replace traditional one that alternate gentle heat in long time. The physiochemical analysis and sensory evaluation suggest the similarity between these two manners in the quality forming of Fo-tiao-qiang soups during boiling; based on the single experiments and used sensory socres as index, the optimal processing combinations according to response surface method was 1.9 h heating time,119℃ heating temperature and 2.4:1 S/L (solid/liquid ratio).2. To make Fo-tiao-qiang products, the canned technology was used to replace traditional experienced cooking way. The thermostability study of main materials show that sea cucumber was of the worst thermostability; Using the hardness of sea cucumber as index with the guarantee of commercial sterilization, the proper sterilization condition was confirmed as 121℃ in 12 min. Based on it, the minimum request of other heat-resisting main materials for pre-cooking was confirmed.3. To obtain the optimal processes combinations for abalone, calipash and deer sinew, response surface method was used and the optimal processes combinations were 44.5℃,43.7℃,38.9℃ soaking temperature,12.5 h,11.1 h,11.7 h soaking time and 16.1 min,10.5 min,9.6 min pre-cooking time for these three materials, respectively. The correlation research shows that the sensory scores of abalone and calipash were significantly related to hardness, elasticity, adhesiveness and chewiness except for reversibility; the sensory scores of deer sinew were only significantly related to adhesiveness and chewiness.4. The primary classification study of abalone use artificial judgment and texture determination as methods with SPSS classification analysis. The results show that: artificial judgment was well for raw material classification with 96.7% accuracy rate but was intersected between class I and II; Texture determination was better for abalone classification with 100.0% accuracy rate.5. Using accelerated shelf-life test (ASLT) to predict the shelf-life of optimized Fo-tiao-qiang products. Based on the sensory evaluation results, the Weibull Hazard Analysis predicts that the shelf-life of products was 143 d,85 d and 58 d at 30,35 and 40℃ and the Arrhenius equation predicts 296 d shelf-life at 25℃, it meets the demand of enterprises for products’shelf-life which must be 180 d at least during room temperature storage. Synchronously, the physiochemical and microbial indicators did not change significantly during storage.