| Silver carp is farmed in large quantities,rich in nutrients,small in processing,hi gh in protein content,and easy to absorb by the human body.However,silver carp g el is slightly poor,has a heavy fishy smell,and has many spines.It is mainly sold fr esh,which limits silver carp The demand for fish.At present,there are many surimi products on the market,but most of them are frozen surimi products and are not easy to store.Therefore,the development of leisure freshwater surimi products that can be stored at room temperature and can be eaten after opening the bag is the focus of t his article.The focus of this article is to improve the utilization and added value of silver c arp,carry out deep processing,and develop surimi crisps that can be eaten out of the bag and have the characteristics of high protein and low fat.First,determine the fres hwater fish species by using protein,fat,gel strength,and deodorizing effect as indica tors.Secondly,with silver carp as raw material,the basic formula was optimized thro ugh orthogonal experiments and the best formula was determined.On this basis,the o ptimal drying conditions are determined through uniform design and optimization of th e drying process.Finally,compare the indicators of the commercially available product with this product.The main conclusions are as follows:(1)By measuring the basic components of grass carp,silver carp and silver carp,the deodorizing effect of salt water and the determination of gel strength,the best sp ecies of fish is determined to be silver carp.(2)Through a single factor test,the best salt addition is 1%,white sugar additio n is 2%,starch addition is 10%,fuel consumption is 2%,and the fish-meat compoun d ratio is 85:15.Orthogonal test was used to optimize the formula,taking sensory eva luation and crispness as indicators,and the best formula was A1B1C1D3,0.5g salt,1g white sugar,5g starch,and 3g oil consumption.(3)Determine the optimal technology of hot air drying and air frying for instant surimi crisps through a single factor,and adopt uniform design for joint drying to obt ain the optimal technology,and conduct a comparative study on single drying and join t drying.:The optimal process of hot-air-air frying combined drying: first carry out ho t-air temperature,dry at 62°C for 20 min,then air frying,dry at 80°C for 26 min.Afte r experiment and comparison,the final hot-air-air frying combined drying is better tha n single drying.(4)Compared with the two commercially available products,the protein content o f silver carp surimi chips is much higher than that of the commercially available prod ucts,and it is a high-protein product;Its fat content is low,and the fat content of no n-fried chips is lower than that of fried chips;Its crispness and hardness are the smalle st,and the crispness is good;Its water distribution is uniform,free water content is s mall,water migration is good in the drying process,temperature control is reasonable,and it can be stored at room temperature;Its saltiness,umami taste and richness are higher than the other two products on the market,with good taste and flavor,and st rong fish aroma;It has the highest sensory score,crisp taste and rich fish aroma,whi ch is deeply loved by everyone. |
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