Abstract:The vacuum microwave puffing technology was used to manufacture fish taste crisp,taking the low-value marine fish as main raw material.The best formulation is determined by several single factor experiments with different proportion of fish,starch,salt,sugar,and other flavorings,and the orthogonal experiment which shows the best volume of salt,sugar and starch.The indicators include color,puffed rate and sensory index.Products were packaged with thick aluminum bag and thin PE bag,by vacuum processing and not respectively and then placed in 37 ℃ for quality testing.According to the color,water activity,moisture content and fat oxidation value determines the best preservation method.The best formula of fish taste crisp is 100 g sea fish,14g potato starch,1.75 g salt,2 g sugar and 0.8 g chives,ginger and garlic seasoning.The best preservation method is using thick aluminum bag and taking vaccum processing.The products obtained can show a smooth surface,crunch taste,uniform expansion rate and excellent long-term preservation.
