Abstract:To avoid leaving numerous waste in the processing of grass carp,the processing technology of fish and mushroom paste with salted fish cubes,mushroom,soybean and fermented soybeans has been studied.The important factors,such as the amount of pi xian bean paste and allspice,the intensity of sterilization,on the quality and flavor of the product in processing,were studied by single factor experiment and Orthogonal experiment,and the optimum formula was achieved according to the result of experiments.And then,the characteristics of product’s quality were valued by Texture analyzer and the optimum processing technology of fish cubes was achieved.Finally,Volatile flavor compounds of product were extracted with solid phase micro-extraction(SPME) apparatus and analyzed and identified by GC-MS,and characteristic volatile flavor compounds of the product was identified.
