The “Research and Application of the Key Technology of Fish Biological Pickling Processing” by the South China Sea Institute won the second prize of Guangdong Science and Technology Progress Award

Recently, the People's Government of Guangdong Province issued the "Notice on Issuing the 2020 Guangdong Science and Technology Award", and announced the 2020 Guangdong Science and Technology Award winners.
China Fishery "Sea Fisheries Research Institute of the Academy of Sciences completed fish biological methods marinated research and application of key technology for process" results list, won the 2020 annual Guangdong Provincial Science and Technology Progress Award second prize.

 

Researcher Wu Yanyan from the South China Sea Institute led the project team for 16 years of technical research.
The quality and flavor formation mechanism of traditional salted and dried fish was unclear, the formation and source of harmful factors such as nitroso compounds and biogenic amines were unknown, and the processing efficiency was low.
Through independent innovation and technology integration, the mechanism of the formation of quality characteristics and characteristic flavors of traditional salted and dried fish has been explored, and the formation mechanism of harmful factors in the processing of traditional salted and dried fish has been revealed.
Targeted development and integration of new technologies for continuous rapid green pickling and drying of low-salt pickling, biological control and low-temperature heat pump drying, developed high-quality new low-salt pickled dried fish products, and established the first in China A standardized technical system for the quality and safety of salted and dried fish has formed a number of creative achievements to provide high-quality biological processing technology support for the demonstration of green aquatic products processing areas.

 

The scientific and technological achievements have made a series of scientific research innovations: First, the mechanism of the quality characteristics and characteristic flavor formation of traditional salted and dried fish has been systematically analyzed, and the theoretical basis of low-salt rapid salting of fish by biological method has been established; the second is the construction of salted and dried fish.
The basic database of similar hazard factors forms the technical basis for the identification of hazard factors and biological control; the third is to innovate the biological control technology of hazard factors based on the coordination of flora, and form a new system of low-salt rapid curing of fish by biological method; Fourth, it integrates low-salt pickling, biological control and low-temperature heat pump drying continuous fast green pickling and drying processing technology, which improves product flavor quality, safety, economic added value and competitiveness; fifth is the establishment of pickled and dried fish The quality and safety standardization technology system, standardize the production technology standards of enterprises, and provide the supervision and management basis for the industry authorities and technical supervision and management departments.