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Method for producing dried freshwater fishes by using microbial fermentation technology

A microbial fermentation and freshwater fish technology, applied in the direction of bacteria used in food preparation, application, food science, etc., can solve the problems of unstable product quality, strong seasonality of production, uneven pickling, etc., to slow down fat oxidation oyster effects of dehydration, accelerated dehydration process, and demand for safe food consumption

Inactive Publication Date: 2015-08-05
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of product usually has the problems of uneven pickling, poor fish appearance, insufficient flavor, unstable product quality, and strong seasonality of production. It is mainly produced in autumn and winter, and it is prone to fat oxidation when exposed to the air for a long time

Method used

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  • Method for producing dried freshwater fishes by using microbial fermentation technology
  • Method for producing dried freshwater fishes by using microbial fermentation technology
  • Method for producing dried freshwater fishes by using microbial fermentation technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Fresh herring is dissected, viscera removed, cut open from the back, divided into two, washed with running water to remove dirt and mucus in the fish body; use a salt water injection machine to inject mixed fermentation strains on the back of the fish body, and inoculate the fermentation strains The amount accounts for 2% of the weight of the fish, and the fermentation strain is composed of bacteria with a concentration of 10 7 CFU / ml of Saccharomyces cerevisiae, Pediococcus pentosaceae and Staphylococcus xylosus in equal proportions, then added 3% glucose and 5% salt; then salted with 8% salt, layered with salt Put it flat in the pickling pond; mix salt and then pickle and ferment at 15°C for 2 days; wash off the mucus, salt grains and fallen scales on the fish body with running water after leaving the pond; use spraying to inoculate the mixed fermentation bacteria species, the inoculum amount of the fermented strain accounts for 1% of the fish weight, and the fermente...

Embodiment 2

[0030] Fresh grass carp is dissected, viscera removed, cut open from the back, divided into two, washed with running water to remove dirt and mucus in the fish body; a salt water injection machine is used to inject mixed fermentation strains on the back of the fish body, and the fermentation strains are inoculated The amount accounts for 1% of the weight of the fish, and the fermentation strain is composed of bacteria with a concentration of 10 8 CFU / ml of Saccharomyces cerevisiae, Lactobacillus plantarum and Staphylococcus xylosus in equal proportions and then added 2% glucose and 4% salt; Methods Put it flat in the pickling tank; mix salt and then pickle and ferment at 5°C for 4 days; wash off the mucus, salt grains and scales off the fish body with running water after leaving the tank; use spraying to inoculate the mixed fermentation strains , the inoculum amount of the fermented strain accounts for 2% of the fish weight, and the fermented strain is composed of a cell conce...

Embodiment 3

[0034] Fresh herring is dissected, viscera removed, cut open from the back, divided into two, washed with running water to remove dirt and mucus in the fish body; use a salt water injection machine to inject mixed fermentation strains on the back of the fish body, and inoculate the fermentation strains The amount accounts for 1% of the weight of the fish, and the fermentation strain is composed of bacteria with a concentration of 10 9CFU / ml of Saccharomyces cerevisiae, Lactobacillus plantarum and Staphylococcus xylosus in equal proportions and then added 2% glucose and 3% salt; Methods Put it flat in the pickling tank; mix salt and then pickle and ferment at 5°C for 4 days; wash off the mucus, salt grains and scales off the fish body with running water after leaving the tank; use spraying to inoculate the mixed fermentation strains , the inoculum amount of the fermented strain accounts for 1.5% of the fish weight, and the fermented strain is composed of a cell concentration of...

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Abstract

The invention discloses a method for producing dried fishes by using a microbial fermentation technology. According to the method, fresh or frozen freshwater fishes are used as a raw material which is prepared into a dried fish product capable of being preserved at 0-10 DEG C by the steps of pretreatment, curing fermentation, cleaning and desalination, after-ripening fermentation, dicing and vacuum packaging, or is prepared into a dried fish product stored at normal temperature by virtue of sterilization and cooling after vacuum packaging. The method disclosed by the invention is based on the traditional curing process, a curing fermentation technology and an after-ripening flavoring technology are used for promoting the flavor quality of cured dried fishes, low-temperature after-ripening fermentation and dewatering are performed synchronously to inhibit the growth of putrefaction bacteria, the shelf life of a frozen product is 2-4 months, the shelf life of a normal-temperature product is more than 8 months, and the produced fermented dried fish product has the advantages of good flavor and texture and long shelf life. The technology can be applied to sea fishes, freshwater fishes and the like to solve the production problems that the traditional cured dried fishes are poor in flavor, high in salt content, hard in texture, short in shelf life and the like, so that the method improves the quality and storage stability of the cured dried fish product, is easy to realize industrial production and has a broad market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing and preservation, in particular to the technical field of aquatic product processing, and specifically relates to a method for producing dried freshwater fish by utilizing microbial fermentation technology. Background technique [0002] my country is a big fish producing country in the world. In 2013, the total national fish output reached 36.3197 million tons, of which freshwater aquaculture fish production reached 24.8173 million tons, ranking first in the world in freshwater aquaculture production. Fish meat is rich in protein, easy to digest and absorb, and belongs to high-quality protein. It is an animal food superior to poultry and livestock. In addition, fish is also rich in unsaturated fatty acids and mineral elements, with high nutritional value, and is an important source of protein food for human beings. [0003] Pickling technology is one of the traditional fish processing and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/01A23L17/00A23L5/10
CPCA23L3/36A23V2400/21A23V2400/11A23V2400/427
Inventor 许艳顺夏文水孙涛姜启兴石建喜许学勤于沛沛
Owner JIANGNAN UNIV
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