Method for producing low-value fish sausage by combined fermentation of mixed strains
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A technology of mixed strains and fish sausage, which is applied in application, food preparation, food science, etc., can solve the problems of accumulation of nitrite and other substances, difficulty in product quality control, and long fermentation cycle, so as to enhance the body's immunity, store Enhanced performance and high fermentation efficiency
Inactive Publication Date: 2012-06-20
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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Problems solved by technology
[0004] Traditional fermented aquatic products generally use high-salt natural fermentation, the fermentation cycle is long, and the quality of the product is difficult to control
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Embodiment example 1
[0019] Example 1: Homogenize fresh herring after removing the head and tail, viscera, scales, bones, and thorns to obtain minced herring, add pickling agents: 2.5% salt; 0.4% compound phosphate, mix well, and marinate at 4°C for 24 hour, then add seasoning and accessories: 2% sucrose, 3% cooking wine, 0.2% green onion powder, 0.2% ginger powder, 0.2% white pepper powder, 5% soybean protein isolate, 8% cornstarch, 20% water, mix well , add the mixed strains of lactic acid bacteria, staphylococcus and yeast with 1% inoculum, the ratio is lactic acid bacteria: staphylococcus: yeast = 0.5: 1: 1, the starter and minced fish are mixed evenly and poured into the casing for ligation. Ferment at 37°C for 18 hours, heat the fermented fish sausage at 115°C for 30 minutes to sterilize, and pack after cooling.
Embodiment example 2
[0020] Example 2: After thawing the frozen mackerel, remove the head and tail, viscera, scales, bones, and thorns, harvest the meat and homogenize it to obtain minced mackerel meat, add pickling agents: 1.5% salt; 0.2% compound phosphate, mix well, and marinate at 4°C Cook for 8 hours, then add seasoning and auxiliary materials: 2% sucrose, 2% cooking wine, 0.1% green onion powder, 0.1% ginger powder, 0.1% white pepper powder, 3% soybean protein isolate, 10% corn starch, 40% water, Mix evenly, add lactic acid bacteria, staphylococcus, and yeast mixed strains with 3% inoculum, the ratio is lactic acid bacteria: staphylococcus: yeast = 0.3:1:1, mix the starter and minced fish evenly, pour it into the casing for ligation Forming, fermenting at 37°C for 18 hours, heating the fermented fish sausage at 115°C for 30 minutes to sterilize, cooling and packing.
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Abstract
The invention provides a method for producing a low-value fish sausage by the combined fermentation of mixed strains and belongs to the technical field of food processing. The method comprises the following steps of: removing bones from low-value seawater or freshwater fish which are taken as a raw material, homogenating meat, adding a compound flavoring agent according to certain formula, stirring uniformly, pickling at the temperature of between 0 and 4 DEG C for 8 to 24 hours, inoculating the mixed grains, filling into a casing, fermenting at the temperature of between 30 and 37 DEG C for 18 to 24 hours, sterilizing at high temperature, cooling and packaging. The method is characterized in that: the mixed strains of lactic acid bacteria, staphylococcus and saccharomycetes are used for the combined fermentation, so that the fermentation efficiency can be effectively improved, the gel performance of fish protein is strengthened, and the fish sausage with excellent nutrition, quality and flavor is obtained. The method is a safe, efficient and novel method for producing fermented aquatic products; and by the method, low-value seawater or freshwater fish resources in China can be fully utilized, and a novel way is provided for the processing, appreciation and transformation of low-value fish.
Description
technical field [0001] The invention provides a method for producing low-value fish sausage through joint fermentation of mixed strains, belonging to the technical field of food processing, and in particular to a method for producing fish sausage through joint fermentation of lactic acid bacteria, staphylococcus and yeast. Background technique [0002] In recent years, my country's traditional economic seawater fish resources have gradually declined, while the output of low-value marine fish and small miscellaneous fish has continued to rise, reaching 30-40% of marine fishing output. This part of marine organisms is small in size, high in water content, and easy to spoil. They are mainly used as raw materials for bait fish or fish meal in seawater culture, and their processing utilization rate and product added value are low. On the other hand, with the rapid development of my country's fish farming industry, the production of freshwater fish has increased dramatically. Due ...
Claims
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