Solid-state fermentation pickled fishes and preparation method thereof

Abstract

The invention discloses a preparation method of solid-state fermentation pickled fishes. The preparation method comprises the following steps of taking fresh fish blocks, and putting the taken fish blocks into pickling liquid for wet pickling so as to obtain primary pickled fish blocks; taking out the primary pickled fish blocks for dry pickling so as to obtain secondary pickled fish blocks; performing gradient type multistage drying on the secondary pickled fish blocks until the water content of the fish blocks reaches 45-55% so as to obtain dried fish blocks; and mixing the dried fish blocks with seasoning, and then performing sealed fermentation so as to fermentation pickled fishes. The ready-to-eat solid-state fermentation pickled fishes are rich in nutrition, low in salt content, free from fishy taste, rich in fermented flavor, fine and smooth in meat quality, rich in chewiness, and good in mouth feel, and conforms to the eating style of modern people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant solid-state fermented bream and a preparation method thereof. Background technique [0002] my country is very rich in fishery resources. Low-value fish such as silver carp, bighead carp, and grass carp account for a high proportion of freshwater fish farming output, generally 60% to 70%. However, with the rapid development of freshwater fishery in our country, the processing of freshwater fish is a weak link. The processing volume of freshwater fish in the country is less than 10% of the total amount of fish, and most freshwater product processing enterprises mainly produce semi-raw frozen products, and the annual corruption loss rate due to storage and sales conditions is as high as 30%. Therefore, deep processing of low-value freshwater fish to improve its economic value has broad market prospects. [0003] As one of the oldest food preservation methods, f...

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Problems solved by technology

[0004] Due to the different raw materials and auxiliary materials used in the fermentation of traditional bream, and the different production methods, the products produced also have different flavors due to different conditions; most of them are taught by experience, without scientific technical theoretical basis, The production efficiency is low; the salt content of the product is too high, the acidity is too low or too high, and the product texture is too hard, which is not suitable for the modern diet pattern; the production is manual workshop, the batch is small, the product quality is unstable, especially affected by weather, The impact of temperature is mostly only processed in winter; in addition, the fermentation time is too long, which is not conducive to the retention of nutrients

At present, although there are also reports of inoculation of various lactic acid bacteria fermented bream products, there are no products that are actually produced industrially. The taste of the product is not as pure as natural fermentation

2. Inoculation fermentation requires professional operation and preparation of special production environment, large investment and high production cost

3. If the operation is not done properly, the strain may be contaminated, and it may also cause the strain to mutate, resulting in product contamination and even spoilage

4. The choice of commercial starter is limited, because there is no commercial starter for the fermentation of fish products in the market

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