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Method for preparing fish meat fermented sausage using mixed microbe ferment

A technology for mixing starter and fish meat fermentation, which is applied to the application field of biotechnology in food, can solve the problems of unsuccessful industrial production, freshwater fish with heavy fishy smell, easy gel deterioration, etc., and achieves improved color and luster. , the effect of fresh taste

Inactive Publication Date: 2009-01-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But as the preparation of fermented fish meat sausage, there is no report yet
[0005] At present, most of the raw materials used in the production of surimi products are seawater fish, while freshwater fish are rarely used. The main reason is that freshwater fish has a strong smell and most freshwater fish are difficult to gel. Low and prone to gel deterioration
Although the addition of protease inhibitors can reduce the phenomenon of gel deterioration, such inhibitors are still in the research stage at home and abroad, and have not been successfully applied to industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Add 2 kg of salt, 0.2 kg of monosodium glutamate, 1.5 kg of cooking wine, 1 kg of vinegar, 2 kg of glucose, 1 kg of starch, 1 kg of sucrose, and 0.2 kg of pepper powder, 0.08 kg of cardamom and 0.3 kg of polyphosphate, mix well and marinate at 0-5°C for 5 hours, add 10 kg of water and insert 1 kg of mixed starter (Lactobacillus casei, Lactobacillus plantarum and Staphylococcus xylosus = 1:1:1). After chopping and mixing evenly, beat at 0-15°C for 5-10 minutes, and fill in artificial collagen sausage casings. Then ferment: the first stage temperature is 30°C, RH is 80-90%, fermentation is 40 hours, the second stage fermentation temperature is 20°C, RH is 75-80%, the sausage pH value is 4.3-4.6 after fermentation for 10 hours. The mature fermented sausage is dried in an environment of 65°C for 50 minutes, cooled naturally to room temperature, vacuum-sealed and stored in an environment of 0-10°C.

Embodiment 2

[0033] Add 5 kg of salt and 0.3 kg of monosodium glutamate, 3 kg of cooking wine, 1.5 kg of vinegar, 3 kg of glucose, 2 kg of starch, 2 kg of sucrose, and white pepper to 100 kg of fresh silver carp meat that has been processed by removing the head, viscera, skin, and bones, etc. 0.3 kg of powder, 0.2 kg of cardamom and 0.4 kg of polyphosphate, mix and marinate for 1 hour, add 40 kg of water and insert 2 kg of mixed starter (Pediococcus pentosaceae, Lactobacillus plantarum and Staphylococcus xylosus = 1:1:1). Chop and mix evenly, beat at 0-15°C for 5-10 minutes, and fill in artificial collagen casings. Then ferment: the first stage temperature is 30°C, RH is 80-90%, fermentation is 30 hours, the second stage fermentation temperature is 20°C, RH is 75-85%, the sausage pH value is 4.3-4.6 after 20 hours fermentation. The mature fermented sausage is smoked at low temperature, vacuum-sealed and stored in an environment of 0-10°C, and the smoked and grilled fermented fish sausage ...

Embodiment 3

[0035] Add 3 kg of salt and 0.25 kg of monosodium glutamate, 1.5 kg of cooking wine, 1 kg of vinegar, 2 kg of glucose, 1 kg of starch, 1 kg of sucrose, 0.2 kilograms of pepper powder, 0.08 kilograms of cardamom and 0.3 kilograms of polyphosphate, after mixing and marinating for 5 hours, add 10 kilograms of water and insert 2 kilograms of mixed starter (Lactobacillus casei, Lactobacillus plantarum and Pediococcus pentosaceus= 1:1:1). Chopping and mixing evenly, crushing at 0-15°C for 5-10 minutes, then filling in cellulose casings. Then ferment: the first stage temperature is 30°C, RH is 80-90%, fermentation is 35 hours, the second stage fermentation temperature is 20°C, RH is 75-85%, the sausage pH value is 4.3-4.6 after 15 hours of fermentation. The mature fermented sausage is dried in an environment of 80° C. for 20 minutes, cooled naturally to room temperature, vacuum-sealed and stored in an environment of 0-10° C.

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Abstract

The invention provides a process for making fish meat fermented sausage, which comprises pretreating raw material fish meat, pickling, slicing, loading, fermenting, drying, cooling down, packaging and storing.

Description

technical field [0001] The invention relates to a method for making fish meat fermented sausage by using a microbial mixed starter, and belongs to the technical field of application of biotechnology in food. Background technique [0002] Fish is one of the important sources of protein in human food. Fish contains protein, calcium, phosphorus and vitamins A, D, and B 1 , B 2 Such substances are higher than pork, chicken and other animal meats, and are easily digested and absorbed by the human body, with an absorption rate as high as 96%. Because fish meat has thinner muscle fibers and soft structure, it is more suitable for patients, middle-aged, elderly people and children. Fish also contains functional ingredients such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and phospholipids. These biologically active substances can promote the growth and development of brain cells and improve memory. In addition, it can also reduce the content of cholesterol and trig...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L3/3571A23L17/00
CPCY02A40/90
Inventor 夏文水胡永金姜启兴
Owner JIANGNAN UNIV
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