Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent

A technology of microbial fermentation agent and fish cake, which is applied in the production of mixed fish cake with fish and rice. It can solve the problem of affecting the healthy development of freshwater fish breeding industry, lack of deep processing technology of freshwater fish, To solve problems such as increasing production but not increasing income of fish farmers, to achieve the effect of inhibiting the growth of spoilage bacteria and pathogenic microorganisms, unique fermentation flavor, and improving product safety

Inactive Publication Date: 2011-03-16
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. The product is sterilized at high temperature. Although it can be stored at room temperature and eaten immediately after opening the bag, due to the long-term high temperature, the nutrients in the fish are greatly destroyed, and it will produce 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 on the market. Freshwater fish are rarely used because of their heavy fishy smell, low gel strength and easy gel deterioration. my country is rich in freshwater aquatic resources, with an annual output of about 20 million tons, of which Freshwater fish production accounts for more than 70%
With the rapid development of my country's aquaculture industry, the output of freshwater fish has continued to increase sharply. However, due to the lack of advanced freshwater fish deep processing technology, the majority of fish farmers have increased production but not income, which has seriously affected the healthy development of my country's freshwater fish farming industry.

Method used

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  • Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent
  • Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent

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specific Embodiment approach

[0027] figure 1 It is a process flow diagram of an embodiment of the present invention.

[0028] like figure 1 Shown: the method that utilizes microbial starter to make fish rice mixed fish cake is characterized in that, comprises the following steps:

[0029] (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;

[0030] (2) Beating: Add steamed glutinous rice or glutinous rice flour, water, salt and auxiliary materials to the fish meat granules prepared in step (1), place them in a cooling room at a temperature of 0-5°C and chop for 5-8 minutes to make Fish paste, in which the amount of steamed glutinous rice or glutinous rice flour added is 5% to 20% of the mass of fish flesh, the amount of salt added is 0.5% to 2% of the mass of fish flesh, and the amount of auxiliary materials added is 2.03% to 5.0% of the mass of fish flesh %, while the mass ratio of water to fish m...

Embodiment 1

[0041] Use fresh silver carp as raw material, remove scales, viscera, head and bones, rinse with clean water, cut into fish meat pieces, add 5% steamed glutinous rice and 100% drinking water according to the mass percentage of fish meat pieces , 1% salt, 1% glucose, 1% cooking wine, 0.03% sodium erythorbate, 0.2% polyphosphate, a little green onion, ginger, monosodium glutamate, chopped and stirred in a cooling room at 4°C for 5 minutes Fish pulp, then access is calculated as 2% mixed starter by fish pulp mass percentage, contains 10 in every gram of fish pulp after the inoculation 5 ~10 7 CFU fermentation bacteria, chopped and mixed evenly below 10°C, poured into the retort bag, vacuum sealed, fermented the filled fish paste at 30°C for 20 hours, sterilized at 115°C for 60 minutes, cooled, and stored at room temperature .

[0042] Preparation of the mixed starter described in this example: Lactobacillus plantarum L.plantarum, Pediococcus pentosaceus P.pentosaceus and Saccha...

Embodiment 2

[0044] Use fresh bighead carp as raw material, remove scales, viscera, head and bones, rinse with clean water, cut into fish meat pieces, add 15% steamed glutinous rice and 150% drinking water according to the mass percentage of fish meat pieces, 1.5% table salt, 1.5% glucose, 1% cooking wine, 0.05% sodium erythorbate, 0.3% polyphosphate, a little green onion, ginger, and monosodium glutamate, chop and mix in a cooling room at 4°C for 5 minutes to make fish meat pulp, and then insert the mixed starter that is 1.5% by the mass percentage of fish pulp, and after inoculation, every gram of fish pulp contains 10 5 ~10 7 CFU fermentation bacteria, chopped and mixed evenly below 10°C, poured into a plastic box, vacuum-sealed, fermented the canned fish paste at 37°C for 12 hours, sterilized at 95°C for 35 minutes, cooled and placed in 0 Store at ~10°C.

[0045] Preparation of the mixed starter described in this example: Lactobacillus plantarum L.plantarum, Lactobacillus casei L.cas...

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Abstract

The invention discloses a method for preparing fish-and-rice mixed breaded fish sticks by using a microorganism leavening agent. The method is characterized in that fresh fish or frozen fish is taken as a raw material; and the fish-and-rice mixed breaded fish sticks are prepared by the following steps: pretreating and mashing the fresh fish or the frozen fish; inoculating the leavening agent; and filling, fermenting, sterilizing, cooling and storing. To sum up, the fish-and-rice mixed breaded fish sticks prepared by the method disclosed by the invention have unique fermentation flavors, are soft, fine and smooth in texture, and have the advantages of high resilience, high nutritive value, good safety and long storage period, thereby especially providing a brand new processing way for processing freshwater fish in China.

Description

technical field [0001] The invention relates to a method for making mixed fish cake with rice and fish, in particular to a method for making fish cake mixed with fish and rice by using a microbial fermentation agent, and belongs to the technical fields of biotechnology and food processing. Background technique [0002] Fish is a good source of protein intake for human beings, and its nutritional value is not lower than that of high-quality protein such as eggs and meat. Secondly, fish meat has less fat content and is mostly composed of unsaturated fatty acids. The human body's absorption rate can reach 95%. 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 phosphol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/29A23L1/164A23L7/104
Inventor 夏文水孙土根许艳顺姜启兴
Owner SUZHOU DUORUNDUO AGRI TECH
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