Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof

A processing method and technology of tilapia, which is applied in the field of food processing, can solve the problems affecting the sustainable development of the tilapia industry, fewer deep-processed products, and high salt content in products, so as to avoid rapid production, reduce moisture content, and taste Good results

Inactive Publication Date: 2010-06-23
汕尾市利群农业食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current status of tilapia processing and utilization in my country is as follows: ① Most tilapia are sold in the form of fresh fish, frozen whole fish or frozen fish fillets, and there are few intensively processed products; ② A small amount of tilapia is processed into traditional fish Dry, high salt content, poor taste, inconvenient to eat, low market share
Traditional tilapia processing methods have affected the sustainable development of my country's tilapia industry

Method used

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  • Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof
  • Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof
  • Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Preparation of fermented low-salt semi-dried tilapia, such as figure 1 Shown:

[0028] (1) Remove the viscera and scales of the tilapia, cut it along the back or abdomen (do not cut it), open it, and flatten it to form a nearly symmetrical fish fillet except for the tail, wash it with clean water, and use 2% salt water Wash to remove fishy smell, soak in 10% salt water for 8 hours, drain to obtain low-salt tilapia fillets;

[0029] (2) Activate Lactobacillus plantarum CICC 20022 (purchased from the China Industrial Microbiology Culture Collection Management Center) twice, inoculate 1% of the inoculum into the liquid medium for expanded cultivation, and count the strains by counting viable bacteria , put it in a refrigerator at 4°C and save it for later use; inoculate 10 per gram of fish 6 Amount of CFU Spray Lactobacillus plantarum starter onto the inner and outer surfaces of low-salt tilapia fillets, put them into a fermentation container, and ferment in a closed man...

Embodiment 2

[0035] (1) Take fresh tilapia, remove viscera and scales, cut open along the back or abdomen (do not cut off), turn over, flatten to form nearly symmetrical fish fillets except for the tail part, wash with water, and use Wash with 4% salt water to remove the fishy smell, sprinkle salt on the surface of the tilapia fillets, the amount of salt used is 5% of the weight of the fish fillets, and marinate for 20 hours to obtain low-salt tilapia fillets;

[0036] (2) Activate Lactobacillus plantarum CICC 20764 (purchased from the China Industrial Microorganism Culture Collection Management Center) and Pediococcus pentosaceae CICC 22227 (purchased from the China Industrial Microbiology Culture Collection Management Center) respectively, and inoculate them at 1% Inoculate in liquid medium (10 grams of peptone, 10 grams of beef extract, 5 grams of yeast extract, 20 grams of glucose, 2 grams of dipotassium hydrogen phosphate, 5 grams of sodium acetate, 2 grams of ammonium citrate, 0.2 gra...

Embodiment 3

[0042] (1) Remove the internal organs and scales of the tilapia, cut it along the back or abdomen (do not cut it), open it, and flatten it to form a nearly symmetrical fish fillet except for the tail part, wash it with clean water, and use 3% salt water Clean and remove the fishy smell, sprinkle salt on the inner and outer surfaces of the tilapia fillets, the consumption of salt is 3% of the fish weight, and marinate at 10°C for 8 hours to obtain low-salt tilapia fillets;

[0043] (2) Pediococcus pentosaceae CICC231908 is activated twice, inoculated in liquid medium (10 grams of peptone, 10 grams of beef extract, 5 grams of yeast extract, 20 grams of glucose, 2 grams of dipotassium hydrogen phosphate, 5 grams of sodium acetate, 2 grams of ammonium citrate, 0.2 grams of magnesium sulfate, 0.2 grams of manganese sulfate, 801 milliliters of Tween, distilled water to 1000 milliliters, pH6.2~6.6) to expand the culture, adopt the viable count method to count the bacteria Count the s...

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Abstract

The invention discloses a fermented low-salt semi-dried tilapia mossambica, a processing method thereof and application thereof. The processing method comprises the steps of: removing the internal organs and the scales of the tilapia mossambica; cutting along backside or abdomen; overturning; flatly pressing to form a symmetrical tilapia mossambica piece except the tail of the tilapia mossambica;washing with cleaning water; washing with salt water with 1%-4% of concentration to remove fishy smell and obtain the tilapia mossambica piece without the fishy smell; paving salt on the surface of the tilapia mossambica piece without the fishy smell, wherein the weight of the salt is equal to 3-8% of that of the tilapia mossambica; sousing for 8-24 hours; drying; or soaking for 8-24 hours with 5-10% of salt water to obtain the low-salt tilapia mossambica piece; spraying zymophyte on the surface of the tilapia mossambica piece, wherein the inoculum size of the zymophyte is 105-107 CFU/g fish meat; fermenting for 10-48 hours in a sealing way under the temperature of 12-20 DEG C; and drying the fermented tilapia mossambica piece to obtain the fermented low-salt semi-dried tilapia mossambicawith 30-60% of water content. The product has lubricating meat quality and typical flavor of dried meat. The processing method can be adapted to processing freshwater fishes.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fermented low-salt semi-dried tilapia and its processing method and application. Background technique [0002] Tilapia is known as the "fifth family fish" in my country. It is a worldwide farmed fish with the characteristics of fast growth, high yield, strong adaptability, delicious and tender meat, and few bone spurs. It is a large-scale cultured fish in China. Aquatic products. In 2007, the total amount of cultured tilapia in my country reached 1.2 million tons, ranking first in the world. However, although the output of tilapia in my country is large, the processing chain is immature. Most tilapia are sold in the form of fresh fish, frozen whole fish or frozen fish fillets. There are few intensively processed products, and a small amount of tilapia is processed. Traditional high-salt dried fish has low technical added value, poor mouthfeel, and inconvenie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 吴建中欧仕益谭永权彭喜春金君
Owner 汕尾市利群农业食品有限公司
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