| This paper studies the fishbone snack food which was made by the steak — the waste of Coregonus peled and Coregonus autumnalis from Xinjiang.It not only creating the added value and the comprehensive utilization ratio of the Coregonus peled and Coregonus autumnalis,but also brings good social and economic benefits.Meanwhile,it explores new ways of fish resources utilization of our country.1 The bone-meat proportion,nutirmental composition and the distribution of hardness of the steak which the waste of Coregonus peled and Coregonus autumnalis were analyzed.The results showed that the contents of flesh in Coregonus peled steak was 67.76%.The protein content in the vertebraes,ribs,tail fins were 16.22%,14.36%,17.51%.The ash content of vertebrae,ribs,fins were 23.68 times,42.15 times and 44.15 times relative to meat.The calcium and phosphorus ratio about 2:1.In addition,there were 17 common amino acids in Coregonus peled steak,including 8 essential amino acids,amounting to 41% of the total amino acid content.The essential amino acids composition was basically met the requirements of the FAO/WHO standard model.The content of six delicious amino acids account for about 40% of the total amino acids,in which the content of glutamic acid was the highest.Through hardness analysis,the hardness of the middle vertebra is the largest,the hardness of the edge ribs is 9837±34.09 g,and the hardness of the middle vertebrae is about 2.72 times that of the edge ribs.The results showed that the contents of flesh in Coregonus autumnalis steak was 43.30%,The crude protein content was highest in the fins,it is 18.12%;The fat was highest in the vertebra;The ash content of vertebrae,ribs,fins were 7 times,2.58 times and 6.08 times relative to meat.The calcium and phosphorus ratio about 2:1.In addition,there were 17 common amino acids in Coregonus autumnalis steak and the glutamic acid were the highest in the all amino acids.Including 8 essential amino acids,amounting to 40% of the total amino acid content.The essential amino acids composition was basically met the requirements of the FAO/WHO standard model.The first limited amino acid was Phe and Tyr.The content of six delicious amino acids account for about 46% of the total amino acids.2 Optimization of enzymatic hydrolysate processUse the enzymolysis method to obtain the pure fish bones without fish.First,the optimum range of each factor was obtained according to the single factor test of enzymatic hydrolysis.Then optimized factors with Box-Behnken Design using design expert.The results showed that the enzymolysis condition of Coregonus peled fishbone and Coregonus autumnalis fishbone was enzyme hydrolysis temperature 50 ?,time120 min,pH value 11,enzyme dosage 1600U/g and material to liquid ration 1:1,the model is established.3 The soften technology of fishbone was determined.(1)The soften technology of Coregonus peled fishbone was determined.This experiment adopted the high pressure stewing,drying,frying,drying after high pressure stewing with frying technological means to soften the fish bone,studied the influences of the fishbone hardness of different softening technology.The experiment selected the drying after high pressure stewing with frying softening technology as the ultimate softening solution.The softening condition was that the high pressure stewing was 160 min,the drying temperature was70?,the drying time was 30 min,then the frying temperature was 240?,the frying time was 2min.(2)The soften technology of Coregonus autumnalis fishbone was determined.This experiment adopted the high pressure stewing with acetic acid,drying,frying,high pressure stewing with acetic acid combined with frying technological means to soften the fish bone,studied the influences of the fishbone hardness of different softening technology.The experiment selected the high pressure stewing with acetic acid combined with frying technology as the ultimate softening solution.The softening condition was that the vinegar solution concentration was 6%,high pressure stewing was 80 min,then the frying temperature was240?,the frying time was 2 min.4.The research and development of leisure food.The fishbone from Coregonus peled steak and Coregonus autumnalis steak processing into fishbone leisure food and portunid leisure food after handling and processing.By detecting the two product physiochemical and microbiological analysis,it obtained that both the quality of the products were in accordance with the relevant state standard.The content of nutrient component of Coregonus peled fishbone leisure food:the water was 18.92%,the protein was 21.73%,the fat was19.70%,the ash is 28.80%,the calcium and phosphorus ratiothe ratio was 2.07:1;After 30 days of storage,the total number of colonies and coliform bacteria were lower than the national standard,but after 20 days of storage,the sensory score was lower than 60 points,and the quality of products decreased significantly.The content of nutrient component of Coregonus autumnalis fishbone leisure food:the water was 21.70%,the protein was 24.83%,the fat was 22.56%,the ash is 18.40%,the calcium and phosphorus ratiothe ratio was 2.22:1;After 30 days of storage,the total number of colonies and coliform bacteria were lower than the national standard.However,after 25 days of storage,the sensory score was lower than 60,and the quality of products decreased. |
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