I. Background and Priorities of the Project
Henan Province is located in the central part of China, and the Yellow River flows through it. In recent years, freshwater fish farming has experienced significant growth, with total fish production reaching 220,000 tons. The main species include carp, grass carp, silver carp, and others. With the increasing demand for high-quality seafood products, there is a growing need to improve processing techniques and enhance product diversity.
The project focuses on lifestyle-oriented solutions and quality improvement strategies, particularly in deep processing and taste adaptation. Key research areas include modern processing technologies for traditional fish products, surimi processing, fish paste development, ready-to-eat fish balls, and nutritionally enhanced fish-based products. These innovations aim to meet the evolving needs of consumers while preserving the nutritional value and flavor of the fish.
II. Fish Cold-Cutting Technology
Product Features: Low-temperature meat products with good elasticity, smooth slices, and a delicious, fragrant taste.
Process: Raw fish → Pre-treatment → Filleting → Rinsing → Stuffing → Cooking → Cooling → Finished Product.
Key Process Points: Use of 100% fish, with a ratio of fish to pork to pig fat at 7:2:1. Cooking temperature plays a critical role in flavor and texture:
- At 85°C, the fish flavor is not prominent (less "fishy").
- At 90°C, the flavor is well-balanced and appealing.
- At 95°C, the texture becomes rough and elasticity decreases.
III. Nutrition Fish Sauce Technology
Product Features: High-temperature processed products designed to meet the nutritional needs of infants and young children. The sauce is smooth, delicate, and flavorful.
Process: Raw fish → Pre-treatment → Marination → Cooking → Grinding → Mixing → Formulation → Pulping → Bottling → Autoclaving → Ready-to-Use Product.
Alternative Option: Raw fish → Fish sauce → Sterilization. This method involves high-temperature condensation, which may result in a coarser texture but is suitable for specific consumer preferences such as sweet, salty, or mild flavors.
IV. Ready-to-Eat Fish Ball Technology
Product Features: Shelf-stable, ready-to-eat, convenient for travel and leisure.
Process: Raw fish → Pre-treatment → Filleting → Fish meal → Filling preparation → Molding → Cooking → Baking → Packaging → High-temperature sterilization → Finished Product.
Cooking Methods:
1. Boiling: Results in slightly deformed texture.
2. Frying: Produces a golden color, rich flavor, and a solid outer layer that helps maintain appearance under high heat and pressure.
3. Baking: Offers a balanced texture and better moisture retention.
This project, led by Wu Zuxing from Zhengzhou Animal Husbandry Engineering College, aims to promote innovation in fish processing technology, improve product quality, and expand market access for traditional and modern fish-based foods.
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