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

A technology of freshwater fish and leftovers, which is applied in the field of fresh fish essence preparation, which can solve the problems of poor product stability, waste of resources, and low yield, and achieve the effects of low processing cost, extended industrial chain, and mellow flavor
CN103211199BInactive Publication Date: 2014-09-24武汉梁子湖水产品加工有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
武汉梁子湖水产品加工有限公司
Publication Date
2014-09-24
Estimated Expiration
Not applicable · inactive patent

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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.
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Description

technical field

[0001] The invention relates to a method for extracting seasoning from aquatic products, in particular to a method for preparing fresh fish essence by binary fermentation of freshwater fish processing leftovers. Background technique

[0002] my country has vast waters and abundant fish resources, and the number of freshwater fish breeding 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 produced such as fish skin, fish heads, fish bones, etc. despite their high nutritional value, only a small amount is used to produce feed , most of them are discarded, causing environmental pollution.

[0003] The ancient food culture of our country has produced many original seasonings and brewing seasonings with local characteristics, and aq...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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