51results about How to "Reduces biogenic amine levels" patented technology

The invention relates to a fermenting agent for reducing biogenic amine in meat products by compound-bacteria temperature-shift fermentation and a fermentation method thereof, belongs to the technical field of biological fermentation of meat food, and particularly relates to a method of reducing biogenic amine in meat products by compound-bacteria temperature-shift fermentation. The method includes: adding compound bacteria into a meat product to be fermented all at once, performing low-temperature lactobacillus pentosus fermentation at 20-30 DEG C, immediately raising the fermentation temperature after the low-temperature fermentation is finished and performing medium-temperature fermentation at 35-45 DEG C with lactobacillus plantarum and lactobacillus coryniformis, namely, the meat product is fermented by a two-step method that is low temperature firstly and medium temperature secondly by utilization of the compound bacteria. The fermenting agent comprises 8.0-12.0 g of glucose, 2.0-3.0 g of pentose and 2.0-3.0 g of fructosan. The fermenting agent and the fermentation method are advantageous in that, by two fermentation steps at different temperatures and with different bacteria or bacterium compositions, the content of the biogenic amine in the meat product is obviously lower than that of a meat product only subjected low-temperature fermentation or only subjected to medium-temperature fermentation; and the flavor of the meat product subjected to the low-temperature fermentation firstly and medium-temperature fermentation secondly is significantly improved.

The invention discloses fermented tea sausage and processing methods thereof. The fermented tea sausage is produced by adopting tea liquid and pork as main raw materials to be fermented by a mixed strain consisting of lactobacillus, saccharomycetes and micrococcus. According to different product preservation methods, the invention provides the processing methods of three products such as dry-type fermented tea sausage, cold-stored cooked fermented tea sausage and normal-temperature-stored cooked fermented tea sausage. By adding the tea liquid and the mixed strain which is prepared from the purely-cultured lactobacillus, saccharomycetes and micrococcus into the processing flow of the sausage, the growth and propagation of inoculated microorganisms, such as the lactobacillus, which are beneficial to processing and cooking of the sausage can be effectively promoted, the production and accumulation of nitrite and biogenic amine in the sausage processing process can be suppressed by adequately utilizing tea polyphenol in the tea liquid; meanwhile, the sausage is unique in flavor, and the grease of the sausage can be reduced; the fermented tea sausage is delicious in taste, high in nutritional value, low inn nitrite and biogenic amine content, free from benzopyrene and high in food safety.

The invention discloses a preparation method of purely-fermented shredded beef jerks, which comprises the following steps: (1) bacteria-reducing treatment: uniformly coating table salt with a mass accounting for 10-12% of that of a beef on the surface of the beef which is subjected to fascia and fat eliminating and cleaned, kneading for 8.0-10 min, washing off the table salt on the surface of the beef by using sterile water, putting the cleaned beef into a lactic acid solution with a mass concentration of 2.5-3.5% to soak for 8.0-10 min, wherein the ratio of the volume of the lactic acid solution to the mass of the cleaned beef is (1.5-2.5) : 1, the volume unit is mL, and the mass unit is g; and after soaking is completed, washing off a lactic acid on the surface of the beef by using sterile water, so that a beef subjected to bacteria-reducing treatment is obtained; (2) inoculated fermentation; (3) salting; (4) drying; (5) boiling; and (6) molding, flavoring, packaging and sterilizing. The method disclosed by the invention can shorten the fermentation time, and improve the safety of products.

Fermented bean curds are a traditional soybean fermented food and seasoning in China, and the salt content of traditional fermented bean curds is generally 8%-16%. In recent years, low-salinity dietsare beneficial to health and becomes a consensus of the public, and low-salinity development of traditional fermented foods becomes a social demand. Aiming at the problems of high salt content, potential safety risks after salt reduction and the like of the traditional fermented bean curds, the invention provides a method for synergistically fermenting flowery low-salt fermented bean curds by multifunctional bacteria, so that the fermented bean curd products are low in salt content, palatable in saltiness, mellow and rich in fragrance and outstanding in flowery flavor; the fermented bean curdscontain functional components such as Monacolin K and gamma-aminobutyric acid (GABA), so that the flavor and quality of the fermented bean curds are effectively improved, and the upgrading and updating of the traditional fermented bean curd industry are guided.

The invention belongs to the field of foods, in particular to the technical field of preparation of pickled vegetables in food industry, and relates to a making method of low-biogenic-amine fermentedpickled vegetables. According to the method, lactococcus lactis which is called as Lactococcus lactis PCYTY-13, of which the preservation date is 20, November, 2017, preservation unit is common microcenter of China Committee for Culture Collection of Microorganisms, and preserving number is CGMCCNo.14932 is adopted. Screened zymocyte strains PCYTY-13, do not generate biogenic amine, growth of other lactic acid bacteria which can generate biogenic amine can be restrained, and the formation of the biogenic amine is blocked, so that the problem that the biogenic amine is accumulated in the pickled vegetables is solved, the acid generating capacity is high, and the maturing time of the pickled vegetables is shortened.

The invention discloses a Shaoxing rice wine production method capable of realizing zero emission of rice milk water and belongs to the technical field of wine making. Lactic acid bacteria which do not produce bioamine are inoculated to soak rice to inhibit the growth of harmful microorganisms, so that the content of the bioamine is greatly reduced, different smell and surface 'lap waste' of the rice milk water are eliminated and the odor of the rice milk water is pleasant; old slurry containing 45 to 50 percent of excellent lactic acid bacteria is inoculated to soak rice, so that the rice soaking time is shortened, rice grain broken sticky paste and starch loss is reduced, the steamed rice quality is improved and the wine yield is increased; and the rest 50 to 55 percent of soaking rice water serves as feeding water, the ratio of the feeding rice milk water to clean water is close to three-slurry four-water, rapid wine-making yeast is replaced by high-temperature saccharified wine yeast with high yeast activity and few infectious microbes, and the use amount of the wine yeast is increased, so that safe fermentation is guaranteed, rancidity is avoided, and the fragrance and the taste of the brewed rice wine are better than those of rice wine, in which the rice milk water is not added or all the rice milk water is used for feeding and brewing.

The invention discloses lactobacillus plantarum Yc-5, with the preservation number being CGMCC NO.16615, and a method for reducing the content of Yucha biogenic amine through the lactobacillus plantarum Yc-5. The method comprises the following steps: taking a lactobacillus plantarum Yc-5 bacteria solution with the concentration being 106-108 CFU / mL as a leavening agent, inoculating the leavening agent into a fermentation system according to 1 to 10 percent of the weight of raw material fish, and performing fermentation. Through the inoculation of the lactobacillus plantarum Yc-5, biogenic amine in Yucha can be inhibited, the degradation rate of the total content of biogenic amine in the Yucha can reach 64 percent or higher, and particularly the degradation rate of histamine can reach 83 percent or higher.

The invention discloses saccharomyces cerevisiae engineering bacteria capable of reducing biogenic amine in yellow rice wine and its construction method and application, and belongs to the technical field of molecular biology. Through knockout of a PEP4 propeptide gene of saccharomyces cerevisiae, the saccharomyces cerevisiae engineering bacteria having low protease A activity are obtained and can be used for fermentation production of yellow rice wine having low biogenic amine content. Under the premise of no influence on fermentation performances, a result of comparison between the converted offspring saccharomyces cerevisiae engineering bacteria and the parent bacteria shows that after simulative semi-solid state fermentation, main biogenic amine content is reduced, the reduction amounts of tyramine, cadaverine and histamine are maximum and compared with the original bacteria, the saccharomyces cerevisiae engineering bacteria have tyramine, cadaverine and histamine contents respectively reduced by 57.5%, 24.6% and 54.3%; and the screened engineering bacteria have no special requirements on fermentation equipment and conditions, are suitable for equipment and conditions of common wineries, have wide application prospects and can provide important guarantee for safe production of yellow rice wine.

The present invention discloses saccharopolyspora jiangxiensis and applications thereof in food and belongs to the technical field of food fermentation. The saccharopolyspora jiangxiensis J3 is screened from wheat koji and deposited in China Center for Type Culture Collection on April 30, 2020, and has the deposit number of CCTCC NO:M 2020104. The strain is applied to a food fermentation system and results show that the strain does not affect normal fermentation of food, has effects of reducing content of biogenic amines in fermented alcoholic beverages, fermented food and fermented seasoningproducts, and has broad application prospects in the field of food brewing.

The invention discloses a lactobacillus plantarum QR19. The lactobacillus plantarum QR19 is preserved in the China General Microbiological Culture Collection Center, the preservation name is QR19, andthe preservation number is CGMCC NO.18053. Application of the lactobacillus plantarum QR19, the lactobacillus plantarum QR19 is used for soy sauce production process, the lactobacillus plantarum QR19is preferably compounded and inoculated with zygosaccharomyces rouxii S96 for soy sauce production process, especially for soy sauce production with high-salt liquid-state process. The biogenic aminecontent of the soy sauce is reduced while the SOD activity is increased through a method of microbial control, high ammonia nitrogen content can be maintained, the flavor of the soy sauce is guaranteed, and a new idea for improving the quality of soy sauce brewing is provided.

The invention discloses a method for achieving mixed fermentation of pickled fishes based on flavor enzymes. The method comprises the steps that scales and giblets of raw fishes are removed, and the raw fishes are cut into fish blocks; the fish blocks, rice flour, table salt, a 106-108 CFU / mL lactococcus lactis M10 bacteria solution and 10000-20000 U / mL flavor enzyme liquid are mixed to be uniform, and contained in a container, the uppermost layer is covered with rice flour, fermentation is carried out for 20-30 days at the temperature of 20 DEG C to 30 DEG C, and the pickled fishes are obtained, wherein the weight ratio of the fish blocks to the rice flour to the table salt is (90-115):(50-70):(2-4), 0.0006 mL to 0.60 m of the lactococcus lactis M10 bacteria solution is added to every gram of the fish blocks, and 0.005 mL to 0.025 mL of the flavor enzyme liquid is added to every gram of the fish blocks. According to the method, the fermentation period of the pickled fishes is shortened, the obtained pickled fishes are low in biogenic amine content, and the flavor and taste are improved to a certain degree.

The invention discloses a method for reducing biogenic amine through cyclic rice soaking by inoculating lactobacillus plantarum not generating the biogenic amine, and belongs to the technical field offood processing and manufacturing. The lactobacillus plantarum is inoculated in the rice soaking process of a grain product; the result shows that by inoculating the lactobacillus plantarum, the content of the biogenic amine in rice soaking water can be effectively reduced, so that the rice soaking water is clear; and conditions are created for the cyclic utilization of rice milk water.

The invention discloses a salt-reducing fermentation method for high-salt liquid-state fermented soy sauce, and belongs to the technical field of fermentation engineering. According to the salt-reducing fermentation method, Weissella mesenteroides JL-5 and Bacillus amyloliquefaciens JDF-2 capable of inhibiting growth of putrefying bacteria are separated and screened from low-salt soy sauce mash, a screened strain is used for fermentation of the low-salt soy sauce mash by changing a microbial fermentation technology of the high-salt liquid-state soy sauce, normal low-salt fermentation of the soy sauce is ensured while the flavor and the quality of the soy sauce are not changed, the content of biogenic amine and the number of the putrefying bacteria in the soy sauce are reduced, so that the amino acid nitrogen content of the prepared low-salt soy sauce is greater than 1.2 g.100 mL <-1 >, the content of various putrefying bacteria is less than 1.0 * 10 < 3 > CFU.g <-1 >, the concentration of NaCl is not greater than 10 g.100 mL <-1 >, the sodium content is not greater than 420 mg.10 mL <-1 >, and under the condition that no preservative is added, the quality stability is the same as that of non-salt-reduced soy sauce.

The invention discloses fruit and vegetable-flavored fermented sausages in bladder skin and a preparation method thereof. The method is characterized by comprising the following steps: cutting duck breasts, lean pork and fat pork; mixing the cut meat in a certain proportion; adding the following ingredients to the meat: salt, white sugar, glucose, sodium nitrite, sodium erythorbate, lactalbumin powder, transglutaminase, star anise, Chinese prickly ash, cassia bark, cooking wine, starter culture, blueberry pulp, carrot pulp, and red date powder; and conducting the following processes: stirring, uniform mixing, stuffing filling, fermentation, air drying and curing, baking, and vacuum packaging so as to obtain finished products. The finished products have the advantages that the sausages in bladder skin have fruit and vegetable flavors, rich nutrients, and functions of antioxidation and antibiosis.

The invention discloses a Saccharopolyspora composition and application thereof in foods, and belongs to the technical field of food fermentation. Saccharopolyspora hirsute J2 and Saccharopolysporajiangxiensis J3 which are capable of decreasing the content of biogenic amine are screened from wheat koji and are prepared into a mixed Saccharopolyspora preparation, and the mixed Saccharopolyspora preparation is applied to a preparation process of fermented alcohol beverages, fermented foods or fermented seasonings, so that the content of the biogenic amine can be decreased, meanwhile, the contentof amino acids is increased, the nutritional value of a fermented product is increased, the quality and safety of the fermented foods are improved, and the application prospects is wide.

The invention discloses a Shaoxing rice wine rice recycling method and belongs to the technical field of wine brewing. According to the method, lactic acid bacteria not producing biogenic amine are inoculated to inhibit the growth of harmful microorganisms, the biogenic amine content is greatly reduced, and peculiar taste and odor of rice pulp and surface 'white flowers' are eliminated, so that the rice pulp has pleasant smell; 45-50% of aged pulp containing excellent lactic acid bacteria is used for inoculating immersed rice, the rice immersion time is shortened, breakage and pasting of ricegrains and starch loss are decreased, and the quality of steamed rice and the rate of wine production are improved; 15-25% of rice immersion water is used as feed water, except for a small increased amount of distiller's yeast, basically, the production process of yellow wine is not changed, safe fermentation is ensured, and rancidity is prevented, so that the aroma and taste of the brewed yellowwine are better than that of rice wine without rice pulp or rice wine with rice pulp wholly used for charging and brewing; 25-40% of rice immersion water is used for preparing shampoo, and the obtained shampoo can significantly improve the symptoms of hair loss.

The invention discloses an integrated treatment method for reducing bioamine content in yellow wine and belongs to the technical field of yellow wine brewing. The method, on the basis of not changing a yellow wine brewing process, includes three steps of: adding propolis and [epsilon]-polylysine to rice before fermentation in a tank or sweet mash before alcohol fermentation, adding laccase and copper gluconate to fermented mash liquid before finishing fermentation, and performing adsorption through a zirconyl pyrophosphate packed column before fill packaging of the yellow wine, thereby reducing the bioamine content in yellow wine by more than 80% than a conventional process, wherein the traditional indices and flavors of the yellow wine are not influenced. The method has simple operations, is totally green and environment-friendly, is free of addition of much equipment and is suitable for large-scale promotion.

The invention discloses a mixed fermentation method for sour and salted fish based on lipase, which includesthefollowing steps: removing the scales and viscera of a raw fish and then cutting the raw fish into pieces; mixing the piecesofthe fish with rice flour, salt, 106-108 CFU / ml bacteria liquid of Lactobacillus Plantarum 24 and 10000-20000 U / ml of lipase liquid evenly, and then putting the mixture into a container, wherein the upper layer is covered with the rice flour. The sour and salted fish is obtained through fermenting for 20-30 days with the temperature of 10-30 DEG C. The weight ratio among the pieces of the fish, the rice flour and the salt is (90-115): (50-70): (2-4). The additive amount of the bacteria liquid of the Lactobacillus Plantarum 24 is 0.006-0.06 ml / g of the piecesof the fish. The additive amount of the lipase liquid is 0.005-0.025 ml / g of the pieces of the fish. Compared with the prior art, the mixed fermentation method for the sour and salted fish based on the lipase shortens the fermentation period of the sour and salted fish. Therefore the biological amine content of the sour and salted fish is low, and further the flavor and taste are improved to a certain extent.

The invention belongs to the field of food, especially the technical field of kimchi preparation in the food industry, and specifically relates to a method for making fermented kimchi with low biogenic amine. In this method, a strain named Lactococcus lactis PCYTY‑13 was used, and the preservation date was November 20, 2017. The name of the depository unit: General Microorganism Center of China Committee for the Preservation of Microorganisms, lactic acid with the preservation number CGMCCNo.14932 Lactococcus. The screened fermentation strain PCYTY‑13 does not produce biogenic amines, and can inhibit the growth of other lactic acid bacteria that can produce biogenic amines, blocking the formation of biogenic amines, thereby solving the problem of biogenic amine accumulation in kimchi, and has strong acid production capacity , shortened the ripening time of kimchi.

The invention provides a saccharomycetes LXPSC1, the preservation number of which is CGMCC No. 21289. The invention also provides a sour meat food prepared based on the saccharomycetes and a preparation method of the sour meat food. The preparation method of the sour meat food specifically comprises the following steps that: meat and saccharomycetes LXPSC1 are proportioned according to a proportion of 1g: (7-9) logCFU; and a proper amount of pickling materials and mixing materials are added. The saccharomyces cerevisiae LXPSC1 can inhibit oxidation of acid meat lipid and reduce the content of biogenic amine, so that the safety of the product is improved; besides, the contents of flavor amino acids and esters in the product are increased, and the contents of ethyl caprylate, ethyl caprate, ethyl propionate, ethyl palmitate, ethyl hexanoate and ethyl butyrate are respectively 1.42 times, 2.74 times, 7.49 times, 12.73 times, 4.20 times and 4.00 times of those of sour meat prepared in the prior art, so that the sensory quality such as smell, taste and the like of the sour meat can be effectively improved.

The invention discloses zygosaccharomyces rouxii and application thereof in the aspect of reducing the content of biogenic amine in soy sauce, and belongs to the technical field of microbial fermentation. In view of no report of using the zygosaccharomyces rouxii for reducing the biogenic amine in the soy sauce at present, the invention provides the zygosaccharomyces rouxii QH-17 which is preserved in the China General Microbiological Culture Collection Center (CGMCC) and has the preservation number CGMCC 21865. According to the invention, the zygosaccharomyces rouxii and compound bacteria of tetragenococcus halophilus and zygosaccharomyces rouxii are respectively applied to the production process of the soy sauce, corresponding strains are inoculated in the brewing process of the soy sauce, the content of the biogenic amine in the soy sauce can be obviously reduced after fermentation is finished, and the zygosaccharomyces rouxii has a wide application prospect.

The invention discloses a method for inhibiting accumulation of biogenic amine in Harbin dry sausage by a composite spice extract product. The method comprises the following steps: the composite spice extract product is added in the Harbin dry sausage, the addition amount is controlled to 0.1-0.5 g / kg, the composite spice extract product is compounded by a cinnamyl alcohol-soluble extract product, a syringyl alcohol-soluble extract product and a dunnial-soluble extract product according to mass ratio of 1:1:1. The cinnamyl alcohol-soluble extract product, the syringyl alcohol-soluble extract product and the dunnial-soluble extract product are added in the Harbin dry sausage, by detecting the biogenic amine accumulation, physical and chemical indexes, microbiological indicator and sensory quality, the result shows that the biogenic amine content in the Harbin dry sausage with the composite spice extract product is obviously lower than a contrast group, at the same time, the added composite spice extract product can effectively inhibit the oxidation of dry sausage, inhibits increase of volatile base nitrogen and growth of enterobacter, and improves the quality characteristic of dry sausage.

The invention discloses a plant Lactobacillus QR19. The plant Lactobacillus QR19 is preserved in the General Microbiology Center of the China Microbiological Strain Management Committee, the preservation name is QR19, and the preservation number is: CGMCC NO.18053. An application of Lactobacillus plantarum QR19, said Lactobacillus plantarum QR19 is used for the soy sauce production process, preferably said Lactobacillus plantarum QR19 and Zygomyces ruckeri S96 are co-inoculated for the soy sauce production process, especially for high-salt dilute state The fermentation process produces soy sauce. The invention reduces the biogenic amine content of the soy sauce through the microbial control method, increases the SOD activity, maintains a high ammonia nitrogen content, ensures the flavor of the soy sauce, provides a new idea for improving the brewing quality of the soy sauce, and has good performance.

The invention discloses a method for mixing and fermenting a sour salted fish based on neutral protease. The steps are as follows: the raw fish is cut into pieces after scales and viscera are removed;the fish pieces, rice noodles, salt, a 106-108 CFU / mL M3 bacteria solution of Weissella cibaria and a 10000-20000 U / mL neutral protease solution are mixed evenly and put in a container with the ricenoodles covering at the top layer. After 20-30 days of fermentation at 20oC-30oC, the sour salted fish is obtained. A weight ratio of the fish pieces, the rice noodles and the salt is (90-115) : (50-70) : (2-4). The additive amount of the M3 bacteria solution of Weissella cibaria is 0.006 mL-0.06 mL per gram of the fish piece, and 0.005-0.025 mL neutral protease solution per gram of the fish piece. The method for mixing and fermenting the sour salted fish based on neutral protease has the advantages of shortening fermentation period of the sour salted fish, lowering down biogenic amine contentin the sour salted fish, improving flavor and taste, and leading to a final smell similarity around 86%measured by an electronic nosewith the smell of the sour salted fish made by traditional methods.

The invention discloses a preparation process of bean paste containing tartary buckwheat polysaccharide. The preparation process comprises the following steps: (1) adding water to Pixian bean paste manufactured by a traditional process, and performing pulverizing, filtering and homogenizing to obtain the raw material of the bean paste; (2) adding tartary buckwheat polysaccharide to the raw material of the bean paste treated in the step (1), wherein the tartary buckwheat polysaccharide is 3-5% of the raw material of the bean paste by weight and the DP range of 90% or more of the tartary buckwheat polysaccharide is 5-10; and (3) performing temperature control treatment on the raw material of the bean paste treated in the step (2), maintaining the temperature at 35-40 DEG C and performing heat preservation for 15-25 hours to obtain the final product of the bean paste. The bean paste containing tartary buckwheat polysaccharide disclosed by the invention is processed on the basis of the original Pixian bean paste and is realized by adding the tartary buckwheat short chain polysaccharide to the traditional Pixian bean paste and performing secondary fermentation; and the addition of the tartary buckwheat short chain polysaccharide can increase the variety of flavor components as well as obviously reduce the total amount of biogenic amine.

The invention relates to the technical field of pork non-staple food, in particular to a method for processing a dish dried pork slice. The method comprises the steps of 1, pretreating; 2, primary curing; 3, fermentation; 4, secondary curing; 5, drying; 6, steaming; and 7, molding, seasoning, packaging and sterilization. The method for processing the dish dried pork slice has the advantages that the production cycle is shortened, the growth of spoilage microorganisms is inhibited, the possibility of protein putrefaction is reduced, the generation of biogenic amine, nitrosamine and other aminetoxic substances is reduced, thereby improving the safety of the product quality of the dish dried pork slice, reducing the suitable amount of addictive such as aginomoto and salt, and also improvingthe nutritional value and healthcare value of the dish dried pork slice, so that the dish dried pork slice has guizhou flavor features, the hardness, softness and chewiness of fermented dish dried pork slice products are effectively improved, the permeation of nutritional ingredients is also promoted, and the production cost is reduced.

The invention provides lactic acid bacteria LXPLP1 with the preservation number of CGMCC No.21288. The invention further provides sour meat food prepared based on the lactic acid bacteria and a preparation method of the sour meat food. The preparation method of the sour meat food specifically comprises the following steps that: meat and lactobacillus plantarum LXPLP1 are proportioned according to the proportion of 1g: (7-9) logCFU; and a proper amount of pickling materials and mixing materials are added. When the lactobacillus plantarum LXPLP1 is inoculated to sour meat, the fermentation period can be greatly shortened, the growth of harmful microorganisms and the generation of harmful substances are inhibited, and the total bacterial count of escherichia coli is reduced by 98.66% compared with the prior art; the contents of histamine, tyramine, putrescine, cadaverine and beta-phenylethylamine are greatly reduced; the content of ethyl propionate, the content of ethyl butyrate, the content of ethyl hexanoate, the content of ethyl caprylate and the content of ethyl caprate are increased by 3.49 times, 4.11 times, 3.94 times, 1.42 times and 2.40 times respectively; and the flavor and stability of the product are improved, especially the content of ester flavor is increased, and an aroma enhancement effect is achieved.

The invention discloses a processing method of low-salt low-biogenic-amine dried eel, which comprises the following steps: pretreatment: cleaning dirt on the surface of the eel, splitting the eel along the spine, removing viscera and black membranes, rinsing the eel with clear water, and wiping off obvious moisture on the surface to obtain a clean eel body; pickling: soaking the eels into pickling liquid containing table salt with the mass concentration of 4% and pediococcus pentosaceus CICC21862 with the concentration of 6-7 logCFU / mL, pickling the eels at 4 DEG C for 12 hours, and taking out the pickled eels; drying: at the temperature of 10 DEG C, controlling the humidity to be 70%-75% and the wind speed to be 2m / s, and air-drying for 72 hours until the moisture content is 40%-45%; packaging: performing vacuum packaging; and storage: low-temperature storage at 4 DEG C. According to the present invention, the defects of high salt content, high biogenic amine content, easy fat oxidation and the like of the existing dried sea eel product are overcome, the growth of harmful microorganisms is inhibited, the salt consumption is reduced, the biogenic amine content of the dried sea eels is reduced, the biogenic amine generation and the fat oxidation during the low-temperature storage process of the dried sea eels are inhibited, and the high-quality dried sea eel product is obtained.

The invention discloses a strain of lactobacillus plantarum and its application in the production of rice wine with high acidity for acid adjustment, and belongs to the technical field of rice wine brewing. The Lactobacillus plantarum (Lactobacillus plantarum) CGMCC No.12757 of the present invention is isolated from rice wine fermentation mash. The plantarum lactobacillus of the present invention is applied to the production of rice wine, and the total acid of the rice wine produced is more than 17.5g / L (calculated as lactic acid), the ratio of lactic acid content to the total organic acid is more than 70%, and the alcohol content is more than 14% (v / v). , the biogenic amine content (the total amount of putrescine, histamine and tyramine) is 52 mg / L, which is far lower than the yellow rice wine that rancid during storage, and can produce yellow rice wine with high acidity for acid adjustment, which greatly facilitates the production of low-alcohol yellow rice wine.

The invention belongs to the technical field of bean product processing, and particularly relates to a green pepper fermented bean curd and a preparation method thereof. Raw materials include bean curds, liquor, green peppers, pricklyash peels and additives. The additives include: passion fruit juice, tamarind gum, guava juice, aspergillus niger and mucor. By using the preparation method, vitaminC, capsaicin and other nutrient components in the green peppers and health care components in the liquor are fully permeated into the bean curds, thus enhancing the health care effects of strengthening the stomach and promoting digestion and resisting cancer and expelling toxins; the refinement situation of cellulose is improved, thereby further improving the elasticity and hardness of the bean curds; the content of biogenic amines in the fermented bean curd is reduced, and the speed of protein enzymolysis is controlled, thus avoiding the production of the biogenic amines caused by incompleteenzymolysis of nitrogenous compounds; the mouthfeel and taste of the fermented bean curd are improved; living contaminants are prevented; the retention rate of volatile flavor substances is improved;and the emulsification stability is improved.