Study on Vacuum Microwave Processing Technology of Recombinant Crunchy Fish Fruits

Abstract:

The aim of this study is to develop the process of fish fruits with silver carp fish as the major material.According to add different proportions of ingredients,a better surimi gel was made.After molding,vacuum microwave was used for processing.By orthogonal experiments and sensory evaluation,the optimum process parameters of microwave time,vacuum and moisture content,the expansion ratio and crispness of fish fruits was developed and listed as follows: initial moisture content of surimi was controlled at 60%,microwave heating for 24 min at the vacuum pressure of 0.096 MPa.And the optimum compositions of crunchy fish fruits were salt 2%,sugar 10%,corn starch 8% and monosodium glutamate 1%.With the optimum composition,the final product of fish fruits had bright white color,free deformation,homogenous texture and special flavor of fish meat.