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

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,...

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 preparation method, CN101356966A discloses a method for producing sea crab seasoning product raw materials, CN101606668A Disclosed is a method for preparing seasoning by using anchovy cooking liquid, CN1389151A discloses a process for producing seafood seasoning by using leftovers, CN102763824A discloses a seasoning powder with fish skin as raw material and its preparation method, CN1806685A discloses A kind of preparation method of heat-responsive shrimp-flavored seasoning with shrimp or shrimp leftovers as raw material has been mentioned to prepare aquatic product seasoning with extracting method, natural fermentation method and enzymolysis method, but still do not use two in the prior art Method for preparing aquatic product seasoning with meta-fermentation agent

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