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Method for processing fermented fish

A processing method and technology of bream fish, applied in application, food preparation, food science, etc., can solve problems such as poor product quality stability, difficulty in processing bream fish products, low safety, etc., and achieve significant economic and social benefits and product quality Controllable and improve economic efficiency

Inactive Publication Date: 2012-04-25
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are five weaknesses: (1) Long fermentation time; (2) Difficult to control fermentation conditions; (3) Poor product quality stability; (4) Low safety issues; (5) Poor sensory quality of products
However, there are also two shortcomings in the existing reported method of inoculating fermented bream (Gong Jijun, Tang Jing, Li Zhonghai, etc. Optimizing the fermentation conditions of bream by response surface methodology, Chinese Journal of Food Science, 2010, 10(4): 219-226). Weaknesses in aspects: (1) A large amount of rice flour is added, which leads to difficulties in the subsequent processing of bream products, and the product appearance quality is not good; (2) the inoculation starters are all lactic acid bacteria, which have high acid-producing ability but low protease-producing ability, resulting in bream fish products. The acidity of fish products is high, but the content of peptides and free amino acids is low, and the nutritional value of fish meat has not been significantly improved after fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Fresh fish (grass carp or carp) remove the head, tail and viscera, and cut into fish pieces with a size of 1.0 cm×3.0 cm;

[0018] (2) Pickle with 8.0 wt% salt water for 5.0 h;

[0019] (3) Dehydrate the marinated fish pieces in a 40.0°C electric blast drying oven for 7.0 h;

[0020] (4) Mixing materials, add ingredients to the dehydrated fish block, add 0.5 g ginger powder, 3.0 g chili powder, 0.5 g red yeast rice powder, 0.4 g perilla powder, 2.0 g sucrose, and 0.5 g glucose per 100.0 g dehydrated fish block. g, 3.0 mL of 50% liquor, stir well;

[0021] (5) Lactobacillus plantarum ( L. plantarum ), Pediococcus pentosacea ( P. pentosaceus ) and Micrococcus ( Micrococcus variants ) fully activated to 10 before use 6 cfu / mL, as a working starter. The bacterium is a known common microorganism (Edited by Jiang Hanhu, Food Microbiology, China Agricultural Press, 2005, second edition), purchased from the Institute of Microbiology, Chinese Academy of Sciences;

...

Embodiment 2

[0026] (1) Fresh fish (grass carp or carp) remove the head, tail and viscera, and cut into fish pieces with a size of 2.0 cm×4.0 cm;

[0027] (2) Pickle with 10.0 wt% salt water for 4.0 h;

[0028] (3) Dehydrate the marinated fish pieces in a 50.0°C electric blast drying oven for 6.0 h;

[0029] (4) Mixing materials, add ingredients to dehydrated fish pieces, add ginger powder 1.0 g, chili powder 3.5 g, red yeast rice powder 0.7 g, perilla powder 0.6 g, sucrose 2.5 g, glucose for every 100.0 g dehydrated fish pieces 1.0 g, 4.0 mL of 50% liquor, stir well;

[0030] (5) Lactobacillus plantarum ( L. plantarum ), Pediococcus pentosacea ( P. pentosaceus ) and Micrococcus ( Micrococcus variants ) fully activated to 10 before use 7 cfu / mL, as a working starter, the bacterium is a known common microorganism (Edited by Jiang Hanhu, Food Microbiology, China Agricultural Press, 2005, second edition), purchased from the Institute of Microbiology, Chinese Academy of Sciences;

[0...

Embodiment 3

[0035] (1) Fresh fish (grass carp or carp) remove the head, tail and viscera, and cut into 3.0 cm×5.0 cm pieces;

[0036] (2) Pickle with 12.0 wt% salt water for 3.0 h;

[0037] (3) Dehydrate the marinated fish pieces in a 60.0°C electric blast drying oven for 5.0 h;

[0038] (4) Add 1.5 g of ginger powder, 4.0 g of chili powder, 1.0 g of red yeast rice powder, 0.8 g of perilla powder, 3.0 g of sucrose, 1.5 g of glucose, and 5.0 mL of 50-degree liquor for every 100.0 g of dehydrated fish pieces, and stir well ;

[0039] (5) Lactobacillus plantarum ( L. plantarum ), Pediococcus pentosacea ( P. pentosaceus ) and Micrococcus ( Micrococcus variants ) fully activated to 10 before use 8 cfu / mL, as a working starter, the bacterium is a known common microorganism (Edited by Jiang Hanhu, Food Microbiology, China Agricultural Press, 2005, second edition), purchased from the Institute of Microbiology, Chinese Academy of Sciences;

[0040] (6) Lactobacillus plantarum ( L. planta...

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Abstract

The invention provides a method for processing fermented fish. The method comprises the following steps: (1) removing the heads, tails and viscera of fresh fish, and dicing; (2) pickling the fish dices with a saline solution; (3) dewatering the pickled fish dices; (4) adding ginger power, paprika, red kojic rice, purple perilla powder, cane sugar, dextrose and white spirit to the dewatered fish dices, and fully stirring; (5) activating Lactobacillus plantarum, Pediococcus pentosaceus and micrococcus so as to be used as leavens in the processing; (6) mixing the Lactobacillus plantarum, the Pediococcus pentosaceus and the micrococcus, adding the mixture to the fish dices subject to dosing, and fermenting; and (7) finishing the fermentation so as to inactivate the leavens, and then stopping the fermentation. The method for processing the fermented fish has the advantages of controllable fermentation conditions, high and stable product quality, high product safety, and good organoleptic quality.

Description

technical field [0001] The invention relates to a processing method of fermented fish products, in particular to a processing method of bream. Background technique [0002] In the processing of traditional fish products in our country, bream is one of the important species. Bream fish was called "bream" in ancient times. It is a fish product fermented by lactic acid bacteria with a history of more than 2,000 years. It is more popular in Hunan, Guangxi, Guizhou, Sichuan and other places in my country. Because of its strong fermented flavor, sour and delicious taste, rich nutrition and easy digestion and absorption, it is very popular among consumers. The traditional bream in my country is made of marinated and partially dehydrated fish pieces and rice noodles as the main raw materials, supplemented by appropriate amount of salt, chili powder, red yeast rice, ginger, etc. for solid-state natural fermentation. The production of fermented fish meat products not only improves t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 龚吉军唐静李忠海钟海雁龚孟玄
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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