Study on the Technology of Instant Seasoning Trachinotus ovatus

In order to enrich the variety of processed product of Trachinotus ovatus,improve the processing quality,it was developed the instant flavored product of T. ovatus which meet the public tastes. In this paper,T. ovatus as the main raw material,the seasoning formula and processing technology of instant T. ovatus had been determined through the combination of single factor and orthogonal experiments method,the sensory evaluation as an indicator. The results showed that the optimal formula was salt 12 g/100 g fish weight,sugar 6 g/100 g fish weight,monosodium glutamate(MSG)2.5 g/100 g fish weight,ginger powder 1 g/100 g fish weight,white rice wine 2.5 mL/100 g fish weight and soy sauce 2.5 mL/100 g fish weight. The sensory score of the formula was 93.7. The optimal seasoning process was the ratio of fish to seasoning solution 1:3 (g/mL),standing at 25℃ for 3 h,and baking at 35℃ to moisture content of 50%. The sensory score of the product was 95.5. The physical and chemical properties and microbial indicators of instant seasoning T. ovatus were in line with the relevant standards. The products had the advantages of low salt,low fat and high protein,outstanding flavor,no cooking and ready-to-eat and so on. It was a kind of delicious and nutritious,convenient and healthy marine snack food.