The mechanical, physical, chemical or microbiological treatment of rainbow trout to make it a food product. It includes the preservation treatment against the corruption of rainbow trout, the processing of raw materials including rainbow trout, cutting, slicing, and crushing, and the cooking treatment of seasoning, cooking, frying, and grilling, as well as the packaging and storage of products. The processed foods have the following characteristics: 1 good preservation; 2 high nutritional value and food value, including good color, aroma, taste and mouthfeel, and meet the health requirements; 3 convenient storage, transportation, sales and consumption; 4 suitable for different consumer habits and preferences. In addition to the general cold-cold collection, pickled products, dried products, smoked products, canned foods, processed products also include a variety of convenience foods, prefabricated foods, traditional Haizhen food and health foods. Rainbow trout dry products processing use solar radiation, wind force or various artificial drying methods to remove rainbow trout moisture and reduce water activity to inhibit and prevent microbial growth. This processing method has the longest history and better preservation effect. However, dry products are mostly poor in rehydration and are prone to oxidation of grease during processing and storage. The essence of rainbow trout dry processing is mainly to reduce food moisture by drying to the extent that various microorganisms cannot reproduce and grow, so as to achieve the purpose of preservation. The processing of rainbow trout pickled products mainly uses salt to dehydrate the rainbow trout body tissue and reduce the water activity of the products, so as to achieve the preservation and processing methods for durable storage purposes. This method has a long history and is still widely used in areas that lack the modern preservation conditions such as freezing. The rainbow trout can be stored in a large amount in a convenient and timely manner, but the product has many salts and poor flavor. At present, it tends to process light salt products to make up for this shortcoming. During the processing of pickling, dehydration causes water to seep from the fish body, and salt infiltrates into the fish body to form concentrated salt solution in the fish body. The water activity of pickled products can reach a minimum of 0.75. The water activity of light salt and sugar-salted can be less than 0.90 (about 14% of salt solution concentration). Therefore, the water activity of a product varies depending on the processing requirements and the amount of salt used. However, halophilic fungi can reproduce and grow even when the highest salt content is as low as 0.75 or more and the storage temperature reaches 30°C or more, resulting in deterioration of the product with red plaque and spoiled mucus. In addition to inhibiting the growth of bacteria, salting can also inhibit enzyme activity to some extent. Method: The main salt method. There are two kinds of dry salt and salt water stains. The former is simple to operate and is mostly used for mass processing. Large-sized rainbow trout must first be properly cut to facilitate the rapid penetration of salt. The main traditional products are salted salmon from Russia, Japan, Canada and China. The smoked rainbow trout produced when incomplete combustion of rainbow trout and smoked products is used to make it have certain preservation performance and unique flavor and color processing methods. Principle: During the smoking process, various aliphatic and aromatic compounds such as alcohols, aldehydes, ketones, phenols, acids, etc., in smoke fume are deposited on the surface of the product and penetrate into the inner layer of the near surface, so that the smoke products form a unique color. , scent and certain preservation. Phenols and aldehydes in smoke are the main components of the unique aroma of smoked products. Penetration of subcutaneous fat phenols can prevent fat oxidation. Phenols, aldehydes and acids also have an inhibitory effect on the growth of microorganisms. Bacteria that do not produce spores are smoked for 3 hours. Salmonella typhi, Staphylococcus, and other pathogens dies by smoking for 1 hour. However, Bacillus is resistant to smoke. The antiseptic effect of smoke smoke is generally limited to the surface of food. Therefore, the preservation effect of smoked products such as fish is also partly due to the drying effect of hot smoke and hot air during smoking and the dehydration effect of pre-smoke salt treatment. Methods: The traditional method of smoking for aquatic products is mainly to improve the preservation of products, but modern smoke processing gradually shifts to giving the unique color and flavor of smoked products as the main purpose. The method of smoking is mainly used for processing alfalfa, alfalfa, alfalfa and river alfalfa. Canned smoked products such as oil-immersed smoked clams are also important products. The smoking process typically includes raw material processing, salting, impregnation, draining, and smoking. Traditional methods of smoking are cold smoked, warm smoked and hot smoked. In addition, in recent years, in order to shorten the smoking time, an improved method such as fast smoking and electric smoking has been developed, but it is not enough to replace the traditional smoking method. Cold smoke: The main purpose is to preserve. The use of low-temperature long-term smoking process, smoke smoke temperature is generally between 20 ~ 35 °C, smoke time is often up to 2 to 3 weeks. The moisture content of the product is about 45 to 55%. Raw fish must be pretreated by salting, desalination, etc. before being smoked. Warm-smoked: This method is mainly to increase the flavor, extending the preservation period is a secondary purpose. The higher the smoked temperature, the general control between 50 ~ 70 °C, and some up to 93 °C. Smoke time is short, ranging from 2 to 3 hours to 1 to 2 days. The warm moisture content of the product is about 60-70%. In addition, the smoke temperature is increased to 120 ~ 140 °C, called hot smoke. Hot-smoked is to increase the flavor, but also take high-temperature short-time smoking process, heat-smoked time is about 2 to 4 hours, so that the product protein coagulation, some or all of the fish was smoke-like, but the water content is more, not resistant to preservation.
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