Method for preparing fresh fish essence through processed freshwater fish leftover binary fermentation

A technology for freshwater fish and leftovers, which is applied in the field of preparing fresh fish essence, can solve the problems of waste of resources, poor product stability, poor sanitation, etc., and achieves the effects of extending the industrial chain, low processing cost and safe use.

Inactive Publication Date: 2013-07-24
武汉梁子湖水产品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The extraction method retains the natural flavor of fish and shellfish, but requires high freshness of raw materials, low yield, and serious waste of resources; the natural fermentation method has a long production cycle, poor sanitation, and poor product stability, such as fish sauce products; Enzymatic hydrolysis uses proteolytic enzymes to quickly degrade proteins, supplemented by Maillard reaction, which enriches the aroma of the product but lacks the natural flavor of aquatic products, and the high price of proteolytic enzymes limits its development and application
[0006] Chinese patent CN1325646A discloses a process for producing fish and shellfish seafood seasoning by multi-enzyme method, CN101366488A discloses a concentrated seafood juice seasoning and its...

Method used

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  • Method for preparing fresh fish essence through processed freshwater fish leftover binary fermentation
  • Method for preparing fresh fish essence through processed freshwater fish leftover binary fermentation
  • Method for preparing fresh fish essence through processed freshwater fish leftover binary fermentation

Examples

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Effect test

Embodiment 1

[0030] A method for preparing fresh fish essence by binary fermentation from leftovers processed by freshwater fish, the steps are as follows:

[0031] (1) Weigh fresh silver carp fillets with a wet weight of 100Kg, pre-cooled to 0°C, coarsely crushed to 5-8mm by a bone crusher, and then grinded to 40-60 mesh by a bone slurry machine. Ice water, the material temperature after crushing is 3.8℃;

[0032] (2) Heat the slurry to 45℃, adjust the pH to 8.0 with 5% NaOH solution, add CaCL 2 Adjust Ca 2+ The concentration is 30ppm, and the reaction is stirred for 60min;

[0033] (3) Add 6Kg shiitake mushroom stem powder, adjust the moisture content of the slurry to 68%, raise the temperature to 121°C, and keep it for 30 minutes;

[0034] (4) The sterilized slurry is cooled to 38°C, and 1L of high-temperature Saccharomyces cerevisiae liquid after expansion, 4L of Pediococcus pentosaceus and Pediococcus equineum are added, and the fermentation is maintained at 38°C for 30h;

[0035] (5) Homogeni...

Embodiment 2

[0041] A method for preparing fresh fish essence by binary fermentation from leftovers processed by freshwater fish, the steps are as follows:

[0042] (1) Weigh 200Kg of fresh grass carp fish head and fish skin mixture, pre-cooled to 0℃, then coarsely crushed to 5~8mm by bone crusher, then grind to 40~60 mesh by bone mud machine, and pass ice through the crusher jacket Water, the material temperature after crushing is 1.5℃;

[0043] (2) Heat the slurry to 40°C, adjust the pH to 9.0 with 5% KOH solution, and add Ca(OH) 2 Adjust Ca 2+ The concentration is 45ppm, and the reaction is stirred for 30min;

[0044] (3) Add 18Kg shiitake mushroom stem powder, adjust the moisture content of the slurry to 70%, heat up to 121°C, and keep it for 30 minutes;

[0045] (4) The sterilized slurry is cooled to 40°C, and 2L of Hansenula polymorpha strain and 6L of Lactobacillus pentosus strain are put into the expanded culture, and fermented at 40°C for 25h;

[0046] (5) Homogenizing the fermentation bro...

Embodiment 3

[0052] A method for preparing fresh fish essence by binary fermentation from leftovers processed by freshwater fish, the steps are as follows:

[0053] (1) Weigh the skeleton of fresh silver carp meat with a wet weight of 300Kg, pre-cool it to 0℃, then coarsely crush it to 5-8mm by a bone crusher, and then grind it to 40-60 mesh by a bone mud machine. The jacket is filled with ice water, and the material temperature after crushing is 4.5℃;

[0054] (2) Raise the temperature of the slurry to 42°C, adjust the pH to 8.5 with 5% NaOH solution, and add Ca(OH) 2 Adjust Ca 2+ The concentration is 25ppm, and the reaction is stirred for 90min;

[0055] (3) Add 30Kg shiitake mushroom stem powder, adjust the slurry moisture content to 75%, heat up to 121°C, and keep it for 30 minutes;

[0056] (4) The sterilized slurry was cooled to 42°C, and put into 10L of Sporobolomyces albicans and Debaryomyces hansenii, 20L of Pediococcus pentosaceus, and fermented at 42°C for 36h;

[0057] (5) Homogenize th...

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PUM

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Abstract

The invention relates to a method for preparing a fresh fish essence through processed freshwater fish leftover binary fermentation. The method comprises the following steps: (1) crushing, namely crushing the processed freshwater fish leftover to be 40-60 meshes; (2) endogenous enxymolysis, namely activating fish cathepsin through ph and temperature control and Ca<2+>, appropriately hydrolyzing fish protein, and reducing the system viscosity; (3) sterilizing and curing, namely adding lentinus edodes stem powder, heating at 121 DEG C for 30 minutes, steering and softening fish bones, and stimulating calcium and bone collagen to dissolve out; (4) inoculated fermentation, namely inoculating a high-temperature yeast and lactobacillus bulgaricus binary fermentation agent to ferment; (5) homogenizing; (6) concentrating; and (7) after ripening. The method has the advantages that a problem that the processed freshwater fish leftover is difficult to utilize is solved; a product is stable in taste, natural in flavor, rich in nutrition and rich in various beneficial ingredients; and a production technology is unified, simple and easy to standardize.

Description

Technical field [0001] The invention relates to a method for extracting seasonings from aquatic products, in particular to a method for preparing fresh fish essence through binary fermentation of waste processed by freshwater fish. Background technique [0002] my country has vast waters and abundant fish resources, and the amount of freshwater fish farming ranks first in the world, providing good, cheap and continuous raw materials for the comprehensive utilization of freshwater fish in my country. The modern fish processing industry mainly revolves around the production of flavored fish, skinless fish fillets and surimi, but the waste generated such as fish skin, fish head, fish bones, etc., although their nutritional value is quite high, only a small amount is used to produce feed , Most of them were discarded, causing environmental pollution. [0003] The ancient food culture of our country has produced many original seasonings and brewed seasonings with local characteristics,...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L27/24
Inventor 何秋生黎鸣放任涛汪兰吴文锦李新熊光权
Owner 武汉梁子湖水产品加工有限公司
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