Preparation method of instant leisure flavored fermented fish product

Abstract

The invention discloses a preparation method of an instant leisure flavored fermented fish product. According to the invention, living carp is used as a raw material to be prepared into the instant leisure fermented fish product with unique flavor through the steps of pretreatment, cutting into blocks, curing, drying, preparing a leavening agent, blending, sealing and fermenting. The method is combined with low-salt curing technology, microorganism mixed inoculation technology and temperature controlled fermentation technology on the basis of conventional fermented sour fish, so that the quality and safety of the sour fish can be improved, the storage period can be prolonged, the production cycle can be effectively shortened, the production efficiency can be increased, standardized and large-scale production can be facilitated, the earthy smell of freshwater fish can be removed, ester can be produced to enhance aroma, and the mature flavor and taste of the fish product can be increased. The fish product produced by adopting the method is soft and high in resilience of the meat, bright in color and thick in acid taste, can be eaten after being unsealed, and can be developed into an instant leisure flavored product.

Description

technical field [0001] The invention belongs to the technical field of application of biological fermentation technology in food processing, and in particular relates to a preparation method of instant leisure-flavored fermented fish products. Background technique [0002] my country's traditional fermented sour fish has a high utilization rate of fish body, low fishy smell, can be eaten immediately with bones, has a delicious flavor of sour, fragrant and delicious, and has a long storage period at room temperature. It is a source of high-quality protein. Regular consumption of fermented sour fish can prevent the thickening and hardening of blood vessel skin, has special effects on preventing coronary heart disease and arteriosclerosis, and can prevent the occurrence of colon cancer and breast cancer promoted by high-fat diet. Therefore, sour fish is a high-quality fermented fish product that is popular with consumers and has great development potential. Fully excavating an...

AI Technical Summary

Problems solved by technology

[0003] However, some problems in the traditional sour fish processing process hinder its industrial production and the quality and safety of products are difficult to guarantee

First of all, traditional sour fish is fermented under natural conditions using the environment or the microorganisms carried by itself. The product production cycle is long, and it is inevitable that toxin-producing microorganisms will grow during the fermentation of the fish body, which reduces the food safety of sour fish; at the same time, The traditional method of making sour fish often has uneven salt content, and high-concentration salt will damage human health; moreover, the traditional production and processing of sour fish has various methods, different raw materials, and large differences in processing environmental conditions, making the quality of traditional sour fish unstable. , the randomness is strong, and the fermentation conditions are difficult to control; in addition, the traditional sour fish is mostly produced in family workshops with a small scale. Secondary pollution or repeated pollution, thereby reducing product safety and food quality