Study On Production Technology Of High Moisture Flavored Dosidious Gigas Grain

With the gradual improvement of living standards,leisure foods are gradually favored by consumers.Among them,fish products are popular with consumers because of their high protein content,delicious taste,rich nutrition,and instant convenience.At present,the common raw materials for fish snack foods on the market are usually freshwater fish or low-value sea fish,and no cephalopods have been found to be used in the processing of fish meal products.The use of a wide-ranging fish carp to process fish-bearing products will provide a theoretical basis for the development of a new product with nutritious,inexpensive,and leisure-style aquatic products.In order to improve the quality of peruvian raw materials during storage,experiments using weakly acidic electrolyzed water and modified atmosphere packaging method to treat peruvian perch raw materials,found that the combined treatment showed good antibacterial effect on the samples,and the TVBN value and TMA value of the samples.The increase of TBARS value has a significant inhibitory effect,and at the same time the combined treatment can significantly slow down the changes in the texture quality of the sample and can also maintain the stability of the product color;the weakly acidic electrolyzed water is treated on the thawed Peruvian salmon sample.Volatile flavor had a certain degree of influence and did not have a significant effect on the volatile flavor of the cooked sample.Experiments show that combined treatment can effectively ensure the freshness of raw materials and improve product quality.The unpleasant salmon fish contains an unpleasant sour taste that directly reduces the quality of Peruvian salmon products.Experiments were carried out by adding four different deacidification agents to soak deacidification of peruvian carp samples.A 0.6 g/mL sodium carbonate deacidifier was soaked and deacidified for 8 hours,and a 0.8 g/mL sodium bicarbonate deacidifier was used for deacidification.10h treatment,0.8g/mL sodium citrate deacidifier soaking deacidification 8h treatment and 0.8g/mL sodium tripolyphosphate deacidification soaking deacidification 8h treatment the best deacidification;add different deacidification agent treatment It can delay the change of the sample TVBN value and myofibrillar protein content to different extents,make the sample tissue become more soft and loose,give the sample a better taste,but also cause the decrease of Ca²⁺-ATPase activity of the sample;The cross test results showed that the effect of four deacidification agents on deacidification was as follows:sodium carbonate>sodium citrate>sodium tripolyphosphate>sodium bicarbonate.The optimum compound deacidification formula was determined to be 0.8 g/m L sodium carbonate.1.0 g/mL sodium bicarbonate,0.6 g/mL sodium citrate,1.0 g/mL sodium tripolyphosphate.After processing the Peruvian eel raw materials,the Peruvian eel raw materials were subjected to pickling,cooking,flavoring,and sterilization operations.The technical parameters for product processing were determined to be:30 minutes of pickling under the condition of adding 10%cooking wine had the best pickling effect;the best cooking time was 15 minutes;the sterilizing effect of the sample at the temperature of 115? for 20minutes was the best;The cross test was conducted to optimize the seasoning formulation of Peruvian squid-flavored fish pellets.The degree of influence of the four seasonings on the sensory flavor of the product was ranked as follows:chili sauce>soy sauce>rock candy>salt,and the best seasoning formula was 2.5%salt,1.5%soy sauce,6%rock sugar,8%chili sauce.In order to quantify and evaluate the quality level of products under different preservation time,the experiment quantitatively measures the physical and chemical indicators of the product within a certain period of time,and finds that the sensory score of the sample gradually decreases with the extension of the preservation time,and the increase of the preservation temperature makes the sample The decline in sensory scores gradually increased.At different preservation temperatures,the TVBN value,PV value and histamine content of the sample showed an upward trend with the extension of the preservation time.The linear regression equations and correlation coefficients of the samples under different temperature treatments were obtained.It was found that the fitting accuracy of PV and histamine content in each index was the highest.As the key factor,the shelf life of products could be accurately and effectively predicted.By establishing the first-order kinetics model and combining the Arrhenius equation,the prediction model of the shelf life of products under different indicators can be obtained:?1?SL?PV?=ln?APV/APV0?/{1.59×exp?11.61/RT?};?2?SL?HI?=ln(A_HI/A_HI0)/{1.16×10³exp?21.50/RT?},and the shelf life of the products at different temperatures is predicted,and the products at5? are obtained.The shelf life is 185d;the shelf life of the product at 15? is 133d;the shelf life of the product at 25? is 87d.It provides a very important theoretical basis for the production process and commercial circulation of products.