Hongqu fish fermented by mixed bacterium based on lactobacillus and preparation method thereof

A technology of mixing bacteria and red yeast fish, which is applied in food preparation, preservation of meat/fish with chemicals, food science, etc., can solve the problems of difficulty in ensuring the hygiene and safety of products, no fermented fish flavor, and reducing the acidity of fish pieces, etc. To achieve the effect of good gloss, short smoking time and easy cultivation

Inactive Publication Date: 2009-07-29
XIANGTAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Natural fermentation, it is difficult to ensure the hygiene and safety of the product, and the salt content is high; a single genus of microbial strains is artificially inoculated and fermented, such as lactic acid bacteria (mixed fermentation containing two or more lactic acid bacteria) fermentation or yeast fermentation; a single genus of microbial bacteria A kind of artificial inoculation fermentation such as lactic acid bacteria fermentation does not completely remove fishy smell, but it has the unique flavor of lactic acid fermentation and can reduce the acidity of fish pieces, which is beneficial to the improvement of taste and the inhibition of spoilage microorganisms. Although yeast fermentation can better remove fish smell Fishy smell, but there is no unique fermented fish flavor and the ability to produce acid is limited, which cannot inhibit spoilage microorganisms well, and the fish pieces produced by the two fermentation methods are milky white, and the gloss is not good enough

Method used

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  • Hongqu fish fermented by mixed bacterium based on lactobacillus and preparation method thereof
  • Hongqu fish fermented by mixed bacterium based on lactobacillus and preparation method thereof
  • Hongqu fish fermented by mixed bacterium based on lactobacillus and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A red koji fish fermented by a mixed strain of lactic acid bacteria, which uses fresh fish pieces as the base material, and the number of colonies of each strain is 10 6 Type I mixed base bacteria inoculation and colony count of 10 for CFU / g fish meat 6 Type II mixed base bacteria inoculation of spores / g fish meat, and then mixed evenly with salt, the specific production process is base material preparation-mixing, inoculation-marinating-fermentation-drying-smoking-packaging-finished product.

[0049] A. Base material preparation

[0050] (a) Selection of raw materials:

[0051] Select fresh grass carp to remove the fish head, fish scales and internal organs, cut into 2000g of 3cm fish pieces, put them in a clean container such as stainless steel or enamel container, cover with several layers of clean gauze, and set aside;

[0052] (b) Base bacteria selection:

[0053] ①Select the individually cultured Streptococcus lactis, Lactobacillus bulgaricus, and Saccharomyces...

Embodiment 2

[0064] specific operation

[0065] A. Base material preparation

[0066] (a) Selection of raw materials:

[0067] Select fresh bighead carp to remove the fish head, fish scales and internal organs, cut into 1500g of 2.5cm fish pieces, put them in clean containers such as stainless steel or enamel containers, cover with several layers of clean gauze, and set aside;

[0068] (b) Base bacteria selection:

[0069] ①Select the individually cultured Streptococcus lactis, Lactobacillus bulgaricus, and Saccharomyces cerevisiae as the initial culture for making Type I mixed-base bacteria according to the ratio of (1:1:1), and set aside;

[0070] 2. Select the Monascus bacterium cultured separately according to the (1:1) ratio as the initial culture for making Type II mixed-base bacteria, and set aside;

[0071] B. Mixing and inoculation

[0072] (a) Mixing and inoculation: get the above-mentioned spare fish pieces and mix with the initial culture of the above-mentioned type I mixed...

Embodiment 3

[0080] specific operation

[0081] A. Base material preparation

[0082] (a) Selection of raw materials:

[0083] Select fresh grass carp to remove the fish head, fish scales and internal organs, cut into 1000g of 2cm fish pieces, put them in a clean container such as a stainless steel or enamel container, cover with several layers of clean gauze, and set aside;

[0084] (b) Base bacteria selection:

[0085] ①Select the individually cultured Streptococcus lactis, Lactobacillus bulgaricus, and Saccharomyces cerevisiae as the initial culture for making Type I mixed-base bacteria according to the ratio of (1:1:1), and set aside;

[0086] ② Take the Monascus bacterium cultured separately as the initial culture for making type II mixed base bacteria, and set aside;

[0087] B. Mixing and inoculation

[0088] (a) Mixing and inoculation: get the above-mentioned spare fish pieces and mix with the initial culture of the above-mentioned type I mixed base bacteria, and make the inocu...

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Abstract

The invention discloses red yeast fish fermented by mixed strains based on lactic acid bacteria, which is made by using fresh fish blocks as a base material, and inoculating the base material with I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and II-type mixed basic bacteria of which the colony count is 10spores per gram of fish, and subjecting the inoculated base material to main processing procedures of pickling, fermentation, drying and fumigation to obtain the finished product. The invention adopts a technical proposal that initial culture of microorganism lactic streptococci, lactobacillus bulgaricus and saccharomyces cerevisiae of a single species of the I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and initial culture of monascus of the II-type mixed basic bacteria of which the colony count is 10spores per gram of fish are mixed and inoculate with the fish block base material, and the mixture is subjected to pickling, fermentation, drying fumigating and the like to give the red yeast fish blocks, and the technical proposal overcomes the defects that natural fermentation is uneasy to ensure the sanitation and safety of the product and has high salt content. The red yeast fish is suitable for producing various fermented fish blocks.

Description

technical field [0001] The invention relates to a fermented fish and a preparation method thereof, in particular to a red yeast rice fermented by a mixed strain of lactic acid bacteria and a preparation method thereof. Background technique [0002] Existing fermented red yeast rice fish and its preparation methods are nothing more than the following: natural fermentation or artificial inoculation and fermentation of a single genus of microbial strains. Natural fermentation, it is difficult to ensure the hygiene and safety of the product, and the salt content is high; a single genus of microbial strains is artificially inoculated and fermented, such as lactic acid bacteria (containing more than two kinds of lactic acid bacteria mixed fermentation) fermentation or yeast fermentation; a single genus of microbial bacteria A kind of artificial inoculation fermentation such as lactic acid bacteria fermentation does not completely remove the fishy smell, but it has the unique flavo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23B4/22A23L1/015A23L17/00A23L5/20
Inventor 刘忠义乐平候芳贺莉朱迟芳曾穆清邓孝平
Owner XIANGTAN UNIV
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