Studies On The Technology Of Coregonus Peeled's Leftover Material

Coregonus peled is a kind of aquaculture species introduced from abroad.It belongs to the genus Salmonidae and originated in Russia.At the same time,it is also one of the important aquaculture species in Russia.In 1998,it was introduced from Russia and put it into the Sylem Lake(area of 457km2 and elevation of 207lm)in the Bortala Mongolia Autonomous Prefecture in Xinjiang.After observation by scientists,Coregonus peled can quickly adapt to the Sylem Lake.Growth,development,after years of breeding and breeding,has been established in Boquan Hot Springs County scale fishing grounds,can carry out large-scale commercial production.Sylem Lake is regarded as the last tear of the Atlantic Ocean.Surrounded by mountains,the lake is bluish,and there are glaciers.It is free from any pollution.The Coregonus peled has a good growing environment.At the same time,the hooked shrimps in the lake and Tibet are very Rich,become the main food for high white salmon,so high white salmon is often called the organic was fed the fish.The Coregonus peled's muscle is full of nutrition,the content of protein,unsaturated fatty acid and essential amino acid is much higher than that of most common farmed fish,and the amino acid type is complete,umami taste amino acid(glutamic acid,aspartic acid,alanine,glycine)High content,so meat is delicious.China has always been a big country in aquaculture.Although most of the past concerns were only in aquaculture area and yield,with the development of science and technology and the improvement of people's living standards,the structure of varieties and the quality of products have become the focus of people's attention..The processing of fish products in China started late,and the processing level was also relatively backward.For deep processing of products,it was at a low level.On the one hand,it resulted in processed scraps such as fish scales,fish bones,and residual fish on fish bones.They are discarded as waste.As everyone knows,this abandoned "waste" has a great nutritional value,which resulted in a waste of resources.In addition,as the population continues to grow,the growing shortage of food requires that we make comprehensive use of available resources to enhance the value of fish utilization.This study will be aimed at the processing of high whitefish after the scrap,that fish scales,fish row for development and utilization,made of fish fries,fish balls.1,fish ball processing methods and optimizationThe preparation of fish balls is mainly based on the fish meat remaining on the byproducts of the processing of high white peony,and the preparation process of fish balls is explored.Mainly from the rinsing conditions(respectively from the amount of rinse water,rinse temperature,rinse time)to do comparative experiments),explore the processing process of fish balls,including starch,glutinous rice flour content,konjac flour,carrageenan,etc.improve the quality characteristics of high white carp ball And then evaluate the quality of Gailoubao salted fish from the indexes of water quality,whiteness,sensory evaluation,elasticity,hardness and chewing power.The existing fish ball preparation technology was improved and improved,and the best process for high white rice ball was studied: based on the weight of fish meat,the amount of powdered glutinous rice flour was 10%,and the amount of potato starch was 8%.,The amount of konjac flour added was 0.1%,the amount of egg white added was 2%,salt 0.4%,ginger powder 0.3%,pepper 0.3%,then high white salmon glutinous rice balls salty suitable,a unique mixed flavor,It is pale and slightly lustrous,uniform in elasticity,and can be frozen and stored in high-quality fish balls that meet the taste requirements of the public.2,fish jelly processing methods and optimizationTaking the fish scale of high white peony as material,the strength and sensory of fish jelly gel were used as the corresponding indicators to study the formulation of fish jelly preparation,determine the best extraction conditions,and determine the extracted fish jelly properties.The experimental results show that the best conditions for the production of fish jelly are: 50 g dried fish scales were heated with 300 m L aqueous solution for 40 min,2g salt,carrageenan: konjac flour = 0.55%: 0.45%,1% potassium chloride,0.1% citric acid,10 White sugar water bath heated at 85 ? dissolved.Ginger,garlic,onions = 5%,5%,5%.Fish sauce best storage period of 6 days,and the observed microbial indicators cultured in line with national standards.