Fish meat emulsion fermented with mixed bacteria based on lactobacillus and preparation method thereof

Abstract

The invention discloses Lactobacillus-based mixed bacterium strains fermented minced fish. The finished product of the fish is prepared by a method comprising the steps of using minced fish as a base stock, inoculating the minced fish with mixed basic bacteria I having a colony density of 10 CFUs per gram of minced fish and mixed basic bacteria II having a colony density of 10 spores per gram of minced fish, placing the minced fished inoculated with primary cultures in a container for fermentation till the acidity reaches a standard degree, mixing the fermented mixture with a filling and adding the filling and subjecting the obtained mixture to vacuum degassing, preparation and packaging. The invention adopts a technical proposal that the minced fish is inoculated with primary cultures of the mixed basic bacteria I which are cultured by microorganic streptococcus lactis, lactobacillus bulgaricus and saccharomyces cerevisiae of the same type and have a colony density of 10 CFUs per gram of minced fish and the mixed basic bacteria II which are cultured by monascus and have a colony density of 10 spores per gram of minced fish for fermentation; the fermented mixture is mixed with a filling; the obtained mixture is added with the filling; and the final mixture is subjected to vacuum degassing and preparation. The method overcomes the drawback that natural fermentation cannot ensure the sanitation and safety, but leads to high salt content. The method can manufacture various finished products of fermented minced fish.

Description

technical field [0001] The invention relates to a fermented fish mince and a preparation method thereof, in particular to a fermented fish mince based on a mixed strain of lactic acid bacteria and a preparation method thereof. Background technique [0002] The existing fermented minced fish meat and its preparation methods are nothing more than the following: natural fermentation of minced fish meat or artificial inoculation and fermentation of a single genus of microbial strains. Natural fermentation is difficult to ensure the hygiene and safety of products, and the salt content is high; a single genus of microbial strains is artificially inoculated and fermented, such as lactic acid bacteria (combined with more than two kinds of lactic acid bacteria) fermentation or yeast fermentation; although lactic acid fermentation can reduce fish mince Acidity is beneficial to the improvement of taste and the inhibition of spoilage microorganisms, but the removal of fishy smell is not...

AI Technical Summary

Problems solved by technology

Natural fermentation is difficult to ensure the hygiene and safety of products, and the salt content is high; a single genus of microbial strains is artificially inoculated and fermented, such as lactic acid bacteria (combined with more than two kinds of lactic acid bacteria) fermentation or yeast fermentation; although lactic acid fermentation can reduce fish mince Acidity is beneficial to the improvement of taste and the inhibition of spoilage microorganisms, but the removal of fishy smell is not thorough; although yeast fermentation can remove fishy smell well, its acid production capacity is limited, and it cannot inhibit spoilage microorganisms well, and the The minced fish meat produced by the two fermentation methods are all milky white, and the gloss is not good

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