Method for rapidly pickling fish by mixed fermentation of microorganisms

A technology of mixed fermentation and mixed starter, applied in food preparation, food science, application and other directions, can solve the problems of low production efficiency and product competitiveness, long product production cycle, hidden dangers of product safety, etc., to shorten the pickling time, The effect of improving the quality of salted fish and good coexistence

Active Publication Date: 2013-09-11
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the pickled fish in our country adopts the traditional pickling method, which is mainly salted and dried with high-concentration salt for a long time. The product has a long production cycle, high salt content, and excessive fat oxidation. , contains more harmful substances such as nitrite and nitroso compounds, which makes the product have certain safety hazards a...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for quickly marinating fish with mixed fermentation of microorganisms, comprising the following steps:

[0033] (1) Pre-treatment of fish body: remove the scales of fresh fish or thawed frozen fish first, cut open the belly of the fish to remove the internal organs, rinse with water and drain the surface water, choose fish with a weight of ≤300 grams, and the weight of the fish body is ≤ 300 grams. ≥ 250 grams of fish body divided or cut both sides of the fish body;

[0034] (2) Preparation of low-temperature pickling solution: Prepare a pickling solution with ice water, salt and trehalose. The concentration of salt in the solution is 8%, the concentration of trehalose is 2%, and the temperature of the solution is controlled below 10°C ;

[0035] (3) Low-temperature marinating: Sprinkle a layer of coarse salt on the bottom of the marinating container, evenly smear the coarse salt on the surface and abdominal cavity of the fish body, and then put them into the ...

Embodiment 2

[0040] A method for quickly marinating fish with mixed fermentation of microorganisms, comprising the following steps:

[0041] (1) Pre-treatment of fish body: first remove scales from fresh fish or thawed frozen fish, cut open fish maw to remove internal organs, rinse with clean water and drain the surface water, choose fish with a weight of about 600 grams, and cut the fish body Splitting or scoring the sides of the fish;

[0042] (2) Preparation of low-temperature pickling solution: Prepare a pickling solution with ice water, salt and trehalose. The concentration of salt in the solution is 10%, the concentration of trehalose is 4%, and the temperature of the solution is controlled below 10°C ;

[0043] (3) Low-temperature marinating: Sprinkle a layer of coarse salt on the bottom of the marinating container, evenly smear the coarse salt on the surface and abdominal cavity of the fish body, and then put them into the marinating container layer by layer, and spread a layer of...

Embodiment 3

[0048] A method for quickly marinating fish with mixed fermentation of microorganisms, comprising the following steps:

[0049] (1) Pre-treatment of fish body: first remove scales from fresh fish or thawed frozen fish, cut open fish maw to remove internal organs, rinse with clean water and drain the surface water, select fish with a body weight of about 1500 grams, and cut the fish body Splitting or scoring the sides of the fish;

[0050] (2) Preparation of low-temperature pickling solution: Prepare a pickling solution with ice water, salt and trehalose. The concentration of salt in the solution is 12%, the concentration of trehalose is 5%, and the temperature of the solution is controlled below 10°C ;

[0051] (3) Low-temperature marinating: Sprinkle a layer of coarse salt on the bottom of the marinating container, evenly smear the coarse salt on the surface and abdominal cavity of the fish body, and then put them into the marinating container layer by layer, and spread a la...

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Abstract

The invention discloses a method for rapidly pickling fish by mixed fermentation of microorganisms. According to the method, fresh fish or frozen fish is rapidly prepared into the pickled fish by the procedures of pre-treating fish bodies, pickling by a low-temperature wet pickling method, rinsing, inoculating a mixed microorganism fermenting agent, carrying out gradient low-temperature drying and the like, so that the time for pickling and processing the fishes can be shortened and the flavor of fish pickled products can be improved; nitrite and nitro compounds are prevented from being generated in a process of pickling the fish products, and the edible safety of the fish pickled products is guaranteed; the pickled fish processed by the method is good in flavor, is short in pickling time, low in salt content and free of the nitro compounds; the operation method is simple, the production cost is low, the energy consumption is low, the environmental pollution is small and the product quality is stable; and the economic benefits of manufacturing enterprises can be improved.

Description

technical field [0001] The invention relates to a method for quickly preparing salted and dried fish meat by using a fermentation agent of mixed microorganisms, and belongs to the technical field of application of biotechnology in marine food. Background technique [0002] Existing pickled fish products are traditional aquatic processed foods in my country, and are deeply loved by consumers because of their unique flavor. At present, the pickled fish in our country adopts the traditional pickling method, which is mainly salted and dried with high-concentration salt for a long time. The product has a long production cycle, high salt content, and excessive fat oxidation. , Contain more harmful substances such as nitrite and nitroso compounds, which makes the product have certain safety hazards, and does not conform to the concept of modern healthy food. [0003] Due to the existence of problems such as low safety and vulnerability to environmental influences, the salted fish ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 吴燕燕李来好杨贤庆游刚胡晓黄卉岑剑伟马海霞周婉君邓建朝
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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