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Preparation method and application of fermenting agent for dried fish with compound flavors

A technology for starter and flavored fish, applied in the field of fermentation engineering, can solve the problems of low fermentation activity, unstable microbial phase, etc., and achieve the effects of good flavor, safety and easy assurance, and stable quality.

Inactive Publication Date: 2009-11-18
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] By isolating microorganisms from commercially available special dried fish products, compounding aroma-enhancing strains, and cultivating and screening on a medium prepared by beating fish meat as the main component, the compound starter obtained can solve the problem of microbial bacteria in the natural environment. Problems of stability and low fermentation activity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Mix the isolated staphylococcus and lactic acid bacteria mixture with the purchased Pediococcus pentosaceae in a ratio of 10:1. Inoculate in culture medium (50 grams of fish meat, 5 grams of glucose, 10 grams of salt, 35 grams of water) with the amount of 0.5%, the fermentation temperature is 25 ℃ and the fermentation time is 48 hours, the fermented liquid is lyophilized after being concentrated by ultrafiltration, Follow Fermented Fish Ingredients 10 6 The amount of cfu / g, weigh the compound starter, add 50 times of water, activate at 20°C for 6h, spray on the marinated fish body, and ferment at 20°C for 48h.

[0032] The flavor of the dried fish produced is more intense, and the production cycle is shortened to 5 days.

Embodiment 2

[0034] Mix the isolated staphylococcus and lactic acid bacteria mixture with the purchased Pediococcus pentosaceae in a ratio of 1:1. Inoculate in culture medium (60 grams of fish meat, 1 gram of glucose, 8 grams of salt, 30 grams of water) with the amount of 5.0%, the fermentation temperature is 35 ℃ and the fermentation time is 24h, the fermented liquid is lyophilized after being concentrated by ultrafiltration, Follow Fermented Fish Ingredients 10 7 The amount of cfu / g, weigh the compound starter, add 100 times of water, activate at 30°C for 4h, spray on the marinated fish body, and ferment at 30°C for 24h.

[0035] The dried fish produced has a remarkable aroma and a pleasant saltiness.

Embodiment 3

[0037] Mix the isolated staphylococcus and lactic acid bacteria mixture with the purchased Pediococcus pentosaceae in a ratio of 1:10. Inoculate in culture medium (55 grams of fish meat, 2 grams of glucose, 15 grams of salt, 28 grams of water) with the amount of 2.5%, the fermentation temperature is 30 ℃ and the fermentation time is 36 hours, the fermented liquid is lyophilized after being concentrated by ultrafiltration, Follow Fermented Fish Ingredients 10 7 The amount of cfu / g, weigh the compound starter, add 10 times of water, activate at 35°C for 10h, spray on the marinated fish body, and ferment at 25°C for 72h.

[0038] The dried fish produced has a remarkable salty fragrance, pure aroma and no fishy smell.

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PUM

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Abstract

The invention discloses a preparation method and application of fermenting agent for dried fish with compound flavors, which belong to the field of fermentation engineering. The preparation method proportionally mixes dominant staphylococcus and lactobacillus separated from dried fish products with conventional flavor with the purchased pediococcus pentosaceus for culture, uses pulped fish as scale-up culture medium and freeze-dries fermentation liquor obtained after fermentation to prepare the fermenting agent for dried fish with compound flavors. During the production, the fermenting agent is simply dispersed in water at a certain temperature to be sprayed on or soak pickled raw fish for fermentation after heat insulation and activation. The preparation method solves the problems of long production period and instable product quality of the prior fermentation of dried fish. The fermenting agent prepared by the method has a high concentration of zymocyte and easy storage, and has the characteristics of short production period, low production cost and excellent flavor of the dried fish produced by fermentation compared with the existing fermented dried fish.

Description

technical field [0001] The invention provides the preparation and application of a compound flavor dried fish starter, which belongs to the field of fermentation engineering. Background technique [0002] As a traditional fish product in our country, salted fish is loved by consumers because of its elastic meat and unique flavor, and it has become a must-have on the dining table. Salting is the main method of seafood preservation, which includes two stages of salting and aging. The aging of salted fish is a biochemical process caused by the protease and lipase of the fish itself and exogenous microorganisms. Many salted fish are prepared through fermentation. In Southeast Asia, fermented fish is an important part of the diet. The bacterial phase analysis of commercially available products shows that lactic acid bacteria and staphylococcus are the dominant bacteria in fermentation, which can significantly inhibit E. coli and other pathogenic bacteria. Fermented fish products...

Claims

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Application Information

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IPC IPC(8): A23B4/22A23L1/325A23L17/00
Inventor 杨锡洪解万翠吴海燕杨磊李思东刘唤明王维民
Owner GUANGDONG OCEAN UNIVERSITY
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