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, easy to be affected by the environment, etc., and shorten the pickling time. , Improve the quality of pickled fish, and make up for the effect of monotonicity
CN103284225BActive Publication Date: 2014-09-24SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Patents(China)
Current Assignee / Owner
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
Publication Date
2014-09-24
Patent Text Reader

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.
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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

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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