Effect of Processing Methods on the Nutritional Components of Mullet Soup

Investigate the effect of different stewing time, water additive amount and storage time after slaughter on the nutritional value of mullet soup.By comparing the content of various nutrients in mullet soup, the best process conditions are determined.The results show that the stewing time has no significant effect on the nutritional components of mullet soup when stewing time is 0.5~1.5 h.When the stewing time continues to lengthen, the content of these nutrients will increase significantly.There is no significant change on the nutritional components due to the time of slaughter.Therefore, the recommended time for stewing mullet soup should be controlled in 1.5~3 h, and the water additive amount not exceed 1∶6.