Method for making fermented surimi by utilizing lactic acid bacteria starter

A technology of lactic acid bacteria fermentation and fermenting fish, applied in application, food preparation, food science and other directions, can solve the problems affecting the healthy development of freshwater fishery, insufficient deep processing technology of freshwater fish, destroying nutrients in fish meat, etc., so as to inhibit the growth of spoilage bacteria and pathogenic microorganisms. , Improve product safety and storage stability, and improve the effect of probiotic effects

Inactive Publication Date: 2011-01-12
SUZHOU DUORUNDUO AGRI TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Surimi products have the characteristics of high protein, low fat, and tender taste. They are welcomed by consumers and their output has increased significantly. However, these products are usually stored at low temperature and need to be cooked before eating, which is inconvenient to eat
In addition, some products are sterilized at high temperature. Although they can be stored at room temperature and eaten immediately after opening the bag, the long-term high-temperature sterilization seriously destroys the nutrients in the fish, and at the same time produces a typical cooking smell, which lacks the natural umami taste of the fish and affects the quality of the product.
At present, seawater fish are mostly used as raw materials for the production of surimi products in the market. Freshwater fish are rarely used due to heavy fishy smell, low gel strength, and easy gel deterioration. However, my country is rich in freshwater aquatic resources, with an annual output of about 20 million tons. , of which the production of bulk freshwater fish accounts for more than 70%
With the rapid development of my country's aquaculture industry, the production of freshwater fish has continued to increase sharply. However, due to the lack of deep processing technology for freshwater fish, the majority of fish farmers have increased production but not income, which has seriously affected the healthy development of my country's freshwater fishery.

Method used

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  • Method for making fermented surimi by utilizing lactic acid bacteria starter
  • Method for making fermented surimi by utilizing lactic acid bacteria starter

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Experimental program
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Effect test

specific Embodiment approach

[0025] figure 1 It is a process flow diagram of an embodiment of the present invention.

[0026] Such as figure 1 Shown: the method utilizing lactic acid bacteria starter to make fermented surimi, is characterized in that, comprises the following steps:

[0027] (1) Pretreatment of the raw fish: remove the scales, viscera, head and bones of the raw fish, rinse them with clean water, and cut them into fish meat cubes;

[0028] (2) Chop and mix: Add appropriate amount of water, salt and auxiliary materials to the fish meat pellets prepared in step (1), place in a cooling room with a temperature of 0-5°C and chop and mix for 5-8 minutes to make surimi. Among them, the amount of water added is 0-20% of the mass of fish meat pellets, the amount of salt added is 2%-6% of the mass of fish meat pellets, and the auxiliary materials are added according to the mass percentage of fish meat pellets: glucose 1.0%-2.0%, sucrose 2.0%- 4.0%, cooking wine 1%~3%, white pepper powder 0.1%~0.3%...

Embodiment 1

[0037] Take fresh silver carp as raw material, remove scales, viscera, head and bones, rinse with clean water, cut into fish meat pieces, add 10% of drinking water and 3% of salt according to the mass percentage of fish meat, 1% glucose, 2% sucrose, 3% cooking wine, 0.1% white pepper, 0.1% cardamom, 0.03% sodium ascorbate, 0.3% polyphosphate, chopped in a cooling room at 0-5 °C Stir for 5 minutes to make surimi, then insert 1% mixed starter according to the mass percentage of surimi, after inoculation, each gram of surimi contains 10 5 ~10 7CFU fermented bacteria, chopped and mixed evenly below 10°C, poured into plastic casings, vacuum-sealed, fermented the filled surimi at 30°C for 35 hours, the pH of the surimi was 4.3-4.6, placed in Store at 0-10°C.

[0038] Starter preparation: Lactobacillus plantarum L.plantarum and Pediococcus pentosaceus P.pentosaceus are mixed at a ratio of 1:1. Before mixing, the fermentation strains are activated and expanded, and the culture solut...

Embodiment 2

[0040] Use fresh bighead carp as raw material, remove scales, viscera, head and bones, rinse with clean water, cut into fish meat cubes, add 20% of drinking water and 6% of table salt according to the mass percentage of fish meat pellets, 1% glucose, 2% sucrose, 2% cooking wine, 0.2% white pepper, 0.1% cardamom, 0.1% sodium ascorbate, 0.2% polyphosphate, chopped in a cooling room at 0-5 °C Stir for 5 minutes to make surimi, then add 1.5% mixed starter according to the mass percentage of surimi, and contain 10% per gram of surimi after inoculation 5 ~10 7 CFU fermentation bacteria, chopped and mixed evenly below 10°C, poured into a compound bag, vacuum-sealed, placed the filled surimi at 35°C and fermented for 30 hours, the pH of the surimi was 4.3-4.6, placed in Store at 0-10°C.

[0041] Preparation of starter: Lactobacillus plantarum L.plantarum and Lactobacillus casei L.casei are mixed at a ratio of 1:1. Before mixing, the fermentation strains are activated and expanded, a...

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Abstract

The invention discloses a method for making fermented surimi by utilizing a lactic acid bacteria starter, and the method is characterized by adopting fresh or frozen fish as the raw material and comprising the steps of preprocessing, chopping, inoculating the starter, filling, fermenting and storing, thus obtaining the surimi. The product processed in the method has fresh taste, good gel property, intense fermentation flavor, high nutritive value and good safety and can solve the problems that protein of freshwater fish is easy to modify when being frozen and has poor gel strength and heavy fishy smell, and the method has simple process, greatly enhances the yield rate and the gel strength of the product and improves the flavor of surimi products.

Description

technical field [0001] The invention relates to a method for making fermented surimi by using a lactic acid bacteria starter, and belongs to the technical fields of biotechnology and food processing. Background technique [0002] Fish is a good source of protein for human beings, and its nutritional value is not inferior to that of eggs, meat and other foods. Secondly, fish meat has less fat content and is mostly composed of unsaturated fatty acids. The absorption rate of human body can reach 95%, and it is rich in iron, calcium, phosphorus and vitamins A, D, B 1 , B 2 and other nutrients. Because the muscle fibers of fish meat are thin, the structure is soft, the water content is high, the meat is tender and easy to absorb, it is suitable for patients, middle-aged, elderly people and children to eat. Fish also contains functional ingredients such as EPA, DHA, and phospholipids. The growth and development of brain cells, improve memory. In addition, it can also reduce th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/29A23L17/10A23L33/00
Inventor 夏文水孙土根姜启兴许艳顺
Owner SUZHOU DUORUNDUO AGRI TECH
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