A method for producing dried freshwater fish 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 seasonal production, poor appearance of fish, etc., to slow down fat oxidation oyster Dehydration, speed up the dehydration process, speed up the effect of fermentation

Inactive Publication Date: 2018-01-09
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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  • A method for producing dried freshwater fish using microbial fermentation technology
  • A method for producing dried freshwater fish using microbial fermentation technology
  • A method for producing dried freshwater fish 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, 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 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 concentratio...

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 inoculate the 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 concentra...

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Abstract

The invention discloses a method for producing dried fish using microbial fermentation technology, which uses fresh, live or frozen freshwater fish as raw materials, and is prepared through the steps of pretreatment, pickling and fermentation, cleaning and desalting, after-ripening and fermentation, cutting into pieces, and vacuum packaging. Dried fish products that can be stored at 0-10°C, or dried fish products that can be stored at room temperature after being sterilized and cooled in vacuum packaging. Based on the traditional pickling process, the present invention uses pickling fermentation technology and post-ripening aroma-enhancing technology to improve the flavor quality of pickled dried fish. Low-temperature post-ripening fermentation and dehydration are carried out simultaneously to inhibit the growth of spoilage bacteria, and the shelf life of refrigerated products is 2 ‑4 months, and the shelf life of normal temperature products is more than 8 months. The fermented dried fish products produced have the advantages of excellent flavor, good texture and long shelf life. This technology can be applied to sea and freshwater fish, etc. It solves the production problems of traditional pickled dried fish such as poor flavor, high salt content, hard texture, and short shelf life, and improves the quality and storage stability of pickled dried fish. It is easy to implement Industrialized production has broad market prospects.

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 Patents(China)
IPC IPC(8): A23L17/00A23L5/00A23L5/10
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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