A method for making dried fish based on TPA texture analysis and dried fish product

Abstract

The application provides a Gufaxi fish dry production method and fish dry product based on TPA texture analysis, and belongs to the field of aquatic product processing. The method provided by the application comprises the following steps: determining the water content, protein content and fat content of fish meat; performing vacuum-normal pressure re-permeation cycle treatment; sequentially performing gradient dehydration and pulse air supply drying in at least three stages; during the gradient dehydration and pulse air supply drying, online sampling is performed at preset multiple sampling time points, and a texture analyzer is used to determine the TPA characteristic indexes of the sampled samples; a predicted texture quality index is calculated; the predicted texture quality index is compared with a preset target texture quality index, and a process parameter correction value of at least one stage in the dehydration and pulse air supply drying process is calculated; and the process parameter of the corresponding stage is adjusted based on the process parameter correction value. The production method and fish dry product provided by the application can simultaneously realize salt reduction, nutrition retention, texture stability and efficient production.

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