The Research Of Pilot-scale Production Of Crispy Bone Fish And Plant Design

Grass carp has relatively high protein content,rich nutrition and large annual output.It is a good source of raw materials for high protein products.However,because people's consumption habits are fixed and the products of grass carp processing products are few,many of them are mainly fresh,and the meat and beef in the market are more and more with pork and beef as raw materials.How to develop the leisure food which is convenient and fast and rich in multiple nutrients with grass carp as the raw material has become the focus of this paper.The purpose of this paper is to improve the utilization and added value of grass carp,so that it is not only used for fresh food and simple surimi products,but also can become a suitable instant grass carp meat,with the characteristics of low fat and high protein.On the basis of previous studies on the products of pork preserved pork and preserved beef,grass carp was used as raw material to remove the two key links of hot air drying and deep frying in the process of production by using natural non residue of salt water.The application field of air frying was extended to fresh water fish products,and the addition of salt and sucrose and other auxiliary materials was added.Orthogonal optimization design was adopted to determine the best basic formula and develop different flavor grass carp jerky products.On this basis,from the site selection,process plan,equipment selection,workshop layout and so on,the factory design of grass carp fish meat products with annual output of 200t is designed.The main conclusions are as follows:The effect of salt concentration and deodorization time on the deodorization effect of grass carp fish was studied.The best concentration of salt was 30g/L with sensory evaluation as the evaluation index.Under this concentration,the best deodorization time was 30min,and the meat quality was tight and no significant smell was obtained.The effect of hot air drying temperature and time on the product was studied.The best drying condition was determined by the hardness and color of the preserved fish.The optimum drying condition was 50? hot air drying for 2H.Under this condition,the preserved meat was soft and soft and moderate,and it had a slight yellow.By studying the influence of air frying on products,taking the firmness and color of dried meat as evaluation index,it is concluded that air frying 20min at 120?is the best parameter.and the product has the flavor of the preserved fish,the color and lustre is golden,the soft and hard is suitable for chewing,and it has good tissue shape.The addition of salt,sucrose and corn starch was optimized by orthogonal experiment,and the effects of sensory score and hardness were evaluated.The order of the influence of each factor was corn starch>sucrose>salt.The optimum addition was 4%of corn starch,5%of sucrose and 1%of salt.The product of different flavor grass carp meat was developed.The optimum addition amount of pepper powder was 1%,the best addition amount of five powder was 1.5%,and the optimum amount of cumin powder was 1%.Through the experiment,the technological process and parameters of the flavor grass carp meat were determined,and then the factory plot plan,the layout of the workshop,the flow chart of the equipment and the pipeline map of the 200t flavored grass carp preserved meat were determined.The quantity of raw materials and materials can be determined by the production process and the estimation of hydroelectric materials.After analyzing the wages,welfare,water consumption and electricity consumption of the workers,Finally,through the analysis of workers' wages,welfare and electricity consumption of water consumption,it is concluded that the cost of production is 1174.44 yuan per year,and the net profit rate is 13.89%.