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Method for pickling fresh water fish

A technology for freshwater fish and marinade, which is applied in the preservation of meat/fish, food preparation, preservation of meat/fish with acid, etc. It can solve the problems of product mildew, mold invasion, and impact on health, and achieve a strong milky fragrance, Effect of inhibiting mold growth

Inactive Publication Date: 2009-02-04
KUSN ZHOUZHUANG LVERKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional pickling method relies on the lactic acid bacteria naturally immersed in the air during the pickling period to ferment the pickled products to produce a pleasing flavor. affect health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0010] Using herring, grass carp, or other freshwater fish, perform the following steps:

[0011] 1. Pretreatment of raw materials: dissect fresh fish or thawed fish, remove scales, gills, viscera, and clean;

[0012] 2. Pickled:

[0013] (1) Preparation of marinade: prepare salt water with a concentration of 4%, add glucose, zinc ions, and mixed starter. The glucose concentration of the obtained solution is 2% to 3%; add 10mg / L zinc oxide solution to a concentration of 3‰ to 4‰ according to the mass percentage of brine to a concentration of 3‰ to 4‰; add a mixed starter to a concentration of 1% to 2 %, the mixed fermentation agent is selected from Lactobacillus casei (L.casei), Lactobacillus plantarum (L.plantarum), Staphylococcus xylosus (S.xylosus) or Pentosaceus (L.pentosaceus) two equal quality species or three;

[0014] (2) Pickling: put the whole fish in the marinade prepared above, control the temperature at 10°C to 15°C, and marinate for 24-36 hours;

[0015] 3. D...

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PUM

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Abstract

The invention discloses a method for preserving fresh water fish. The method comprises the steps of killing, washing, preserving, drying and packing. The preserving steps comprise after being processed, round fish is placed in pickle at the temperature of 10-15 DEG C for 24-36 hours; wherein, the prepared pickle is of 4% salt solution containing 2%-3%(W / W) of glucose, 3 per thousand-4 per thousand (W / W) of zinc ion, 1%-2%(W / W) of a blended leaven; the blended leaven is selected from the mixture of two or more than two of Lactobacillus casei (L.casei), Lactobacillus plant arum (L.plantarum), Staphylococcus xylosus (S.xylosus) or Pediococcus pentosaceus (L.pentosaceus) with the same mass. In the method, the pickle with low baume degree is added with beneficial microbes and the zinc ion to increase substrate concentration activation enzyme, breed the beneficial microbes, and restrain the generation of molds. The preserved fish has low salt content and good flavor, and is easy to store.

Description

technical field [0001] The invention relates to a processing method for freshwater fish, belonging to the technical field of aquatic product processing. Background technique [0002] In recent years, with the development of my country's freshwater aquaculture industry, the production of freshwater fish has grown rapidly. At present, freshwater fish is mainly sold fresh. Freshwater fish has good meat quality, rich nutrition, and is easy to grasp in season, but has the disadvantages of many bony spurs, perishable or broken gallbladder. Generally, the activity of cathepsin in freshwater fish is the strongest at about 25 degrees Celsius. Because the optimum temperature of protease in freshwater fish is close to room temperature, its autolysis is faster than that in seawater fish, and it is easy to spoil. Fiber protein is easy to denature during the freezing process, especially silver carp and bighead carp have poor antifreeze performance, and the problem of protein denaturatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23B4/12A23B4/023A23L17/00
Inventor 孙土根
Owner KUSN ZHOUZHUANG LVERKANG FOOD
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