The Research And Development Of Salmon Fishbone And Portunid Leisure Food

This paper used salmon fishbone and portunid as raw materials,and based on deodorizing and softing treatment to develop salmon fishbone and portunid leisure food respectively.The research and development of two leisure foods not only increased the added value of salmon and portunid,but also reduced the waste of marine resources.(1)The deodorization process of the raw materials was determined.This experiment used salt bath method,?-cricoid dextrin embedding method,acid-calcium chloride impregnation method respectively to reduce the smell of salmon fishbone.The content of TMA were taken as indexes,through single factors test and the orthogonal test to obtain optimal process conditions of each deodorization method.This experiment used perilla liquid impregnation method,oolong tea soak method,yeast fermentation method respectively to reduce the smell of portunid.The content of TMA were taken as indexes,through single factors test and the orthogonal test to obtain optimal process conditions of each deodorization method.The final deodorization method of raw materials was determined by the comparison of comprehensive evaluation of TMA content and sensory evaluation scores of each method.Experiment conclusion: Salmon fishbone adopted salt bath method to removing fishiness.The optimal process condition was that the salt solution concentration was 5.0%,the deodorization temperature was 45 oC and the deodorization time was 60 min;Portunid adopted perilla liquid impregnation method to removing smell.The optimal process conditions was that the perilla solution concentration was 0.1%,the deodorization temperature was 55 oC,the deodorization time was 2.0 h.(2)The soften technology of salmon fishbone was determined.This experiment adopted the baking,microwave,frying,high pressure stewing with acetic acid,drying after high pressure stewing with acetic acid combined with microwave technological means to soften the salmon fish bone,studied the influences of the fishbone hardness of different softening technology,analyzed the the impact of different soften technology on product color.The experiment selected the drying after high pressure stewing with acetic acid combined with microwave softening technology as the ultimate softening solution.The softening condition was that the vinegar solution concentration was 4%,the stewing temperature was 120 oC,the stewing time was 20 min,the drying temperature was 70 oC,the drying time was 40 min,the microwave power was 525 W,the microwave time was 1 min.Under the condition of the softening technology,the hardness of the fishbone was reduced from more than 20000 gf to 4150.8 gf.(3)The soften technology of portunid was determined.This experiment adopted high pressure stewing,frying,high pressure stewing combined with drying,high pressure cooking combined with microwave technological means to soften the portunid,studied the influences of the portunid hardness of different softening technology,analyzed the the impact of different soften technology on product color.The experiment selected the high pressure stewing combined with drying softening technology as the ultimate softening solution.The softening condition was that the stewing temperature was 125 oC,the stewing time was 5 min,the microwave power was 399 W,the microwave time was 1 min.Under the condition of the softening technology,the hardness of the portunid was reduced from 5333.7 gf to 2855.2 gf.(4)The research and development of leisure food.Salmon fishbone and portunid processing into fishbone leisure food and portunid leisure food after deodorization and softening treatment.By detecting the two product quality indicators,it obtained that both the quality of the products were in accordance with the relevant state standard.