Problems and solutions in the production and sale of fish balls

1. Significance of fish ball production

China's total freshwater fish production ranks first in the world, and it is also the world's largest freshwater fish breeding country. In 2004, the output of aquatic products was 48.55 million tons, up 3.2% over the same period in 2003. From January to November, the output of freshwater products was 16.69 million tons, up 5.9% over the same period in 2003. The output of marine fishing products was 12.87 million tons, up 2.1% over the same period in 2004. The output of marine aquaculture products was 10.5 million tons, up 4.2% over the same period in 2003.

Fish was identified by the United Nations nutrition organization as the best animal protein source for mankind in the 21st century in early 2001. Many nutritionists and health experts recommend that people eat 100 grams of high-quality fish protein per day where conditions permit. European and American countries have long advocated the diet concept of "reducing meat and eating more fish".

In the large family of freshwater fish, low-value freshwater fish (such as silver carp, bighead carp, etc.) are characterized by high yield; white meat but many intermuscular thorns; protein content is equivalent to that of high-quality fish. These characteristics determine that they are ideal raw materials for developing surimi products. It is difficult to remove the bones with traditional preparation methods. These small and numerous intermuscular spines hinder many consumers 'choices, making those who need to eat high-nutrient foods most-the elderly, children, etc. rarely eat fish or dare not eat fish. Modern surimi processing technology can solve these contradictions well, not only can remove the fish bones, but also can realize the production scale and variety diversification. Cheap and good, sanitary and convenient, the market prospect is very broad.

II. Current status and existing problems of fish ball preservation methods

At present, there are two main methods of fish ball preservation: one is canning method; the other is refrigeration method.

(i) Compared with fish balls produced and sold on site, semi-finished fish balls used for the production of canned products have the following characteristics:

1. The water content of fish balls is reduced by 30%~50%. This is mainly to increase the collagen content and enhance the gel elasticity of the product.

2. In order to improve the water retention and taste of fish balls, quality improvers such as compound phosphate, denatured starch and plant protein should be added.

3. Fish ball semi-finished products in packaging to add a certain amount of soup and then sealed sterilization, in case of extrusion between fish balls and deformation.

4. The gel elasticity of semi-finished canned fish balls is very high before sterilization, but after sterilization (such as sterilization formula: 15′-70 ′-20 ′/118℃), the gel elasticity of fish balls is greatly reduced, and the taste and flavor are completely different from those of fish balls produced and sold on site.

(ii) Analysis of major issues

1. When fish balls are sterilized, the gel elasticity is destroyed due to long-term heating, especially in the case of soup, which intensifies this destruction.

2. The soup makes some of the water-soluble nutrients in the fish balls lose into the soup, affecting the flavor and nutrition of the fish balls.

3. The existence of soup restricts the development of various leisure and flavor foods.

4. Soup increases the cost of packaging and shipping the product.

(3) Compared with fish balls produced and sold on site, fish balls used for refrigeration have the following characteristics:

1. The water content of fish balls is also reduced by about 30% to 50%.

2. Fish balls need to add anti-freezing agent and other measures to enhance the freezing resistance of fish balls, otherwise, fish balls will lose part of the water holding capacity after thawing and become "sponge".

(iv) Analysis of major issues

1.@#@136@#@of fish balls needs the support of cold chain, so the consumption blind area is large and the sales cost is high.

2. It is not convenient to open it immediately.

3. The hygienic index of fish balls is not easy to guarantee, especially in the process of production and sale, it is easy to produce secondary pollution, which threatens food safety.

Third, the technical characteristics of micro-vacuum oxygen-free packaging

Fish ball is a kind of fish product with poor heat resistance and sterilization performance, and the sterilization target is the most difficult Clostridium botulinum, so it is difficult to obtain a balance between commercial sterility and product texture. At present, for the processing of this kind of products, the mature technical method is to adopt high temperature short-time sterilization method, to sterilize the object quickly, cool to 85~95℃, package and seal in an oxygen-free aseptic environment while hot, and then cool and inspect, finally obtain the micro-vacuum oxygen-free packaging fish ball product. The main features of this production technology are:

1. High temperature and short time sterilization method can greatly preserve the nutrition, flavor and taste of fish balls while obtaining commercial sterile requirements, and is closer to the quality of fish balls produced and sold on site.

2. The product can be preserved for more than 12 months at normal temperature.

3. The packaging method of the product can use "compound film/dish (bowl)". Under the condition of micro-vacuum and oxygen-free, the fish balls will not be tightly adhered and deformed, thus bringing great convenience to the research and development of new products. It can not only develop instant fish ball dishes, but also develop various flavored leisure fish ball foods (such as small package fish balls, flavored fish ball strings, etc.).