Method for making fermented surimi by utilizing lactic acid bacteria starter

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...

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.

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