Instant cold sour fish and preparation method thereof

A technology of cold acid and fish fillets, applied in food preparation, bacteria used in food preparation, food preservation, etc., can solve the problems of unstable product quality and long time, shorten the total time of the production process, improve quality and effect obvious effect

Active Publication Date: 2015-12-02
湖北土老憨生态农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of ready-to-eat cold sour fish and its preparat...

Method used

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  • Instant cold sour fish and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A kind of ready-to-eat cold sour fish, comprising the following components by weight:

[0053] 100 parts of fish fillets; marinating materials: 1.2 parts of salt, 0.2 parts of citrus cooking wine, 0.3 parts of citrus flavored vinegar, 0.2 parts of citrus steamed fish juice; 3.5 parts of mixed sauce; 2.5 parts of Staphylococcus xylosus liquid; Lactobacillus plantarum and lactic acid 1.5 parts of mixed bacterial solution of Pediococcus;

[0054] The concentration of the Staphylococcus xylosus liquid is 10 7 cfu / ml, the mixed bacterial solution of the plantarum lactobacillus and Pediococcus lactis is composed of thalline concentration of 10 7 The concentration of cfu / ml Lactobacillus plantarum liquid and bacteria is 10 6 The cfu / ml Pediococcus lactis solution is mixed at a volume ratio of 1:1.5;

[0055] The citrus cooking wine is fermented from citrus juice, with an alcohol content of 6 degrees;

[0056] The citrus flavored vinegar is fermented from citrus juice, and ...

Embodiment 2

[0080] A kind of ready-to-eat cold sour fish, comprising the following components by weight:

[0081] 103 parts of fish fillets; marinating materials: 1.5 parts of salt, 0.05 parts of citrus cooking wine, 0.0.8 parts of citrus seasoning vinegar, 0.05 parts of citrus steamed fish juice; 2 parts of mixed sauce; 2.4 parts of Staphylococcus xylosus liquid; Lactobacillus plantarum 1.4 parts of mixed bacteria solution with Pediococcus lactis;

[0082] The concentration of the Staphylococcus xylosus liquid is 10 8 cfu / ml, the mixed bacterial solution of the plantarum lactobacillus and Pediococcus lactis is composed of thalline concentration of 10 7 The concentration of cfu / ml Lactobacillus plantarum liquid and bacteria is 10 7 The cfu / ml Pediococcus lactis solution is mixed at a volume ratio of 1:1.3;

[0083] The citrus cooking wine is fermented from citrus juice, with an alcohol content of 5.5 degrees;

[0084] The citrus flavored vinegar is fermented from citrus juice, with an...

Embodiment 3

[0108] A kind of ready-to-eat cold sour fish, comprising the following components by weight:

[0109] 100 parts of fish fillets; marinating materials: 1.8 parts of salt, 0.3 parts of citrus cooking wine, 0.1 part of citrus flavored vinegar, 0.1 part of citrus steamed fish juice; 4.5 parts of mixed sauce; 2.4 parts of Staphylococcus xylosus liquid; Lactobacillus plantarum and lactic acid 1.4 parts of mixed bacterial solution of Pediococcus;

[0110] The concentration of the Staphylococcus xylosus liquid is 10 8 cfu / ml, the mixed bacterial solution of the plantarum lactobacillus and Pediococcus lactis is composed of thalline concentration of 10 8 The concentration of cfu / ml Lactobacillus plantarum liquid and bacteria is 10 6 The cfu / ml Pediococcus lactis solution is mixed in a volume ratio of 1:2;

[0111] The citrus cooking wine is fermented from citrus juice, with an alcohol content of 7 degrees;

[0112] The citrus flavored vinegar is fermented from citrus juice, and the ...

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Abstract

The invention relates to the field of fish foodstuff processing, in particular to instant cold sour fish and a preparation method thereof. The cold sour fish comprises, by weight, 95-105 parts of fillets, 1-2.5 parts of salt, 0.05-0.5 part of citrus cooking wine, 0.02-0.6 part of citrus seasoning vinegar, 0.01-0.4 part of citrus fish steaming extract, 0.5-5 parts of mixed sauce, 2-3 parts of staphylococcus xylosus liquid and 1-2 parts of mixed culture liquid of lactobacillus plantarum and pediococcus acidilactici, wherein the salt, the citrus cooking wine, the citrus seasoning vinegar and the citrus fish steaming extract serve as curing materials. The cold sour fish is manufactured through the steps of vacuum rolling, malaxating and curing, cold air drying, freezing, settling and slitting, curing and fermentation, vacuum package and cold sterilization. According to the instant cold sour fish and the preparation method thereof, the unique citrus fish extract, the citrus cooking wine and the citrus seasoning vinegar are adopted, the citrus added value is increased, technologies such as small-patch inoculation, segmented inoculated fermentation cultures, fermentation while ventilation and vacuum package are adopted, so that the producing time of the produced cold sour fish is shortened, flavor substances of the product are abundant, and the industrialized production of tradition foodstuff is achieved.

Description

technical field [0001] The invention relates to the field of fish food processing, in particular to an instant cold sour fish and a preparation method thereof. Background technique [0002] my country is the largest freshwater fish breeding country in the world, but due to backward processing technology, the processing level of freshwater fish in my country is very low, the national average is less than 15%. It is not easy to save, and the annual loss of freshwater fish in my country is as high as 30% due to improper storage and transportation. This not only causes a great waste of resources but also restricts the healthy development of my country's freshwater fish farming and processing industries. Therefore, the significance of industrial processing of freshwater fish just seems extremely important. [0003] Fermented fish products have a long history in my country. From the perspective of consumption regions of fermented fish products, they are mainly distributed in my c...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/326A23L1/015A23L1/221A23L1/226A23L1/03A23L3/26A61L2/18A23L17/00A23L5/20A23L17/10A23L27/10A23L27/20A23L29/00
CPCA61L2/18A23L3/26A23V2002/00A23V2400/413A23V2400/169A23V2200/15A23V2200/16A23V2250/022A23V2250/082A23V2250/60
Inventor 李军鹏付彩霞王应喜余红波邹涛梁建明施世相潘伟堂
Owner 湖北土老憨生态农业科技股份有限公司
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