Solving the problem of degreasing of cauliflower fillets

Recently, the research and industrialization of the deep-processing technology of cobia in coop culture was presided over by Professor Wu Yanyan, researcher of the Institute of Marine Science and Technology, Nanhai Institute of the Institute of Science and Technology of the People's Republic of China, and approved by experts from the Marine and Fishery Bureau of Guangdong Province.

This project is mainly aimed at the problem of high subcutaneous fat content and difficult peeling during processing in farmed cobia. Under the premise of ensuring the quality of fish fillets, the technology of enzymatically combining ultrasonic technology to degrease cobia fish fillets has been researched and developed, effectively removing fish fillets. Fat 50%, which is conducive to the subsequent processing and preservation of fish fillets, to solve the problems in the processing of cobia fillets. This project compares the effects of reducing the bacteria on the fresh caia fin by using four processing aids including chitosan, solid chlorine dioxide, ozone (O3) water, and sodium hypochlorite (NaClO), and establishes a reduction-bacterial treatment technology suitable for the processing of cobia fish fillets. The bacteria rate reached more than 90%. The project also studied the water-retaining and color-preserving effect of non-phosphorus and water-retaining agents on the cobia fish slices, and developed a non-phosphorus water-retaining agent that is suitable for use in the processing of military caiao fillets, which is efficient, safe, water-retaining and color-protecting, and can better solve the microorganisms in the processing of cobia fillets. The technical problems of controlling and maintaining water and color.

In addition, the project, a cooperative enterprise, Raoping County Zhanxiong Aquatic Products Co., Ltd., used self-raised funds to establish a production line for cobia production, implemented research and development techniques, and established technical specifications for processing frozen caoxia fillets. The social and economic benefits.