Research On The Development And Quality Characteristics Of Prepared Silver Carp Food During Storage

Silver carp is a traditional economic fish in my country.It is widely distributed,rich in nutrition and widely accepted by the masses.This paper uses silver carp as raw material to develop a nutritious and delicious silver carp prefabricated dish product,which not only fills the gap in the field of deep processing of low-value fish,but also enhances its added value.This paper mainly studies the process parameters of deodorization,frying,seasoning,sterilization and reheating during processing.It also monitors the quality changes of products under different storage temperature conditions.It provides technical support and theoretical guidance for large-scale industrial production of products.The main findings are as follows:1.The ultrasonic-assisted wet pickling conditions were determined by the salt content and sensory score.Determine the marinating process parameters: ultrasonic power 270 W,ultrasonic time 60 min.The optimal deodorizing agent formula(according to the mass ratio of deodorizing liquid)was optimized by response surface test: 6% onion,6% ginger,3%cooking wine,1% black pepper powder.Flavor substances were detected by GC-MS.The reduction of aldehydes after deodorization was identified.Increased levels of hydrocarbons and alcohols.The content of fishy substances is reduced.The overall flavor substances have increased,and the product has a good deodorization effect.2.Taking moisture content,yield,and flavor change as indicators,the optimum frying process parameters were determined as follows: frying time 120 s,frying temperature 170℃.Under this condition,the product has high yield and good quality.3.Taking the sensory score as the index,through the orthogonal experiment,the optimal seasoning sauce ratio was determined as: 3.5% bean paste,3% soy sauce and 2% star anise powder.The product processed by this formula has a fresh and refreshing taste,moderate saltiness and good sensory quality.4.The optimal parameters of microwave sterilization process were determined as follows: sterilization time 20 s,sterilization power-material ratio 6:1.The prolongation of sterilization time and the increase of the ratio of power to material can significantly reduce the total number of colonies in the product,but it will greatly damage the texture of the product and affect the sensory quality of the product.5.The best reheating method for prepared silver carp dishes was steam reheating,and the reheating condition was steam reheating for 5 min.Comparing the effects of steam reheating,water bath reheating and microwave reheating on product texture,TBA value and sensory score,it is found that steam reheating has less damage to product texture,and delays the rise of TBA value and reduces the degree of damage to the sensory quality of reheating,and the original flavor of the product is retained.6.The quality changes of the products under different storage temperatures were monitored,and the results showed that the deterioration rate of the products was slow under the condition of-18℃,and the low temperature can significantly prolong the shelf life of the products;The change in the number of microorganisms,as the main factor of product spoilage,affects other chemical reactions in the product;by establishing a kinetic model of the total number of colonies,it is predicted that the shelf life of silver carp prefabricated dishes at 4℃ is 37 days and at-18℃ The shelf life is 385 days.