I. Background and Priorities of the Project
Henan Province is located in the central part of China, where the Yellow River flows through. 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, and silver carp. As the demand for processed fish products increases, there is a growing need to improve product quality, adaptability in taste, and explore new processing technologies. This project focuses on modern processing techniques for traditional fish products, surimi-based processing, and the development of ready-to-eat fish items such as fish balls and nutritionally enhanced fish pastes.
II. Fish Cold-Cutting Technology
The product features include low-temperature meat products that offer good elasticity, smooth slices, and an appealing flavor. The process involves: raw fish → pretreatment → deboning → cutting → rinsing → seasoning → stuffing → cooking → cooling → finished product. Key process points include the use of 100% fish meat, with a ratio of fish to pork to pig fat at 7:2:1. Cooking temperature plays a crucial role: at 85°C, the fish flavor is not strong; at 90°C, the flavor is well-balanced; however, at 95°C, the texture becomes rough and elasticity decreases.
III. Nutrition Fish Sauce Technology
This technology focuses on high-temperature processing to meet the nutritional needs of infants and young children. The product is smooth, delicate, and flavorful. The process includes: raw fish → pretreatment → marination → cooking → grinding → mixing → formulation → pulping → bottling → sterilization → pre-cooked fish sauce. An alternative method is to directly make fish sauce from raw fish, followed by sterilization. However, this method may result in a rougher texture and less distinct flavor. The target consumers are children, so flavors like sweet, salty, and apple-based options are considered.
IV. Ready-to-Eat Fish Ball Technology
These fish balls are designed for convenience, allowing room-temperature storage and easy consumption without cooking. The process includes: raw fish → pretreatment → deboning → making fish paste → filling preparation → molding → cooking → baking → packaging → high-temperature sterilization. Cooking methods vary: boiling results in slightly deformed shapes, frying produces a golden color and rich flavor, while baking creates a solid outer layer that maintains the appearance under high pressure and heat.
Author: Wu Zuxing (Zhengzhou Animal Husbandry Engineering College)
API (Active Pharmaceutical Ingredients)
API is prepared by chemical synthesis, plant extraction or biotechnology, but which can not be taken directly by patients, are generally made into drugs that can be used directly by adding excipients and processing. Currently, China and India are the two major producers of API.
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