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Multi-strain solid fermentation method for preparing pickled sour fish

A solid-state fermentation, multi-strain technology, applied in food science and other directions, can solve the problems of unstable product quality and long processing cycle of pickled and sour fish, and achieve the effect of reducing fermentation time

Inactive Publication Date: 2016-04-27
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing pickled fish by solid-state fermentation of multiple strains, which solves the problems of long processing period and unstable product quality of traditional pickled fish

Method used

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  • Multi-strain solid fermentation method for preparing pickled sour fish
  • Multi-strain solid fermentation method for preparing pickled sour fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take fresh and live carp, remove scales, viscera and gills, wash, drain, and weigh, which is the pretreated carp.

[0019] 20kg of glutinous rice flour is steamed and semi-cooked, cooled, and 3kg of sucrose is added, with 10 6 The inoculation amount of CFU / g glutinous rice flour was added to plantarum lactobacillus bacteria powder (live bacteria content 10 10 CFU / g) and Saccharomyces cerevisiae powder (live bacteria content 6×10 9 CFU / g), wherein the mass ratio of Lactobacillus plantarum bacterium powder and Saccharomyces cerevisiae bacterium powder is 2:1, mix homogeneously, prepare glutinous rice flour starter.

[0020] Take 74kg of pretreated carp, apply 3kg of salt and 3kg of spice mixture on the surface and inside of the fish body, wherein the quality of spice consists of 30% ginger powder, 20% chili powder, 10% pepper, 20% garlic powder, fennel powder Flour 10% and star anise powder 10%; Then part of the glutinous rice flour starter is placed in the belly of the...

Embodiment 2

[0023] Take fresh and live grass carp, remove scales, viscera, and gills, wash, drain, and weigh, which is the pretreated grass carp.

[0024] Fry 20kg of rice flour for half-cooking, cool, add 4kg of sucrose, and mix 2×10 6 The inoculation amount of CFU / g glutinous rice flour was added to plantarum lactobacillus bacteria powder (live bacteria content 10 11 CFU / g) and Saccharomyces cerevisiae powder (live bacteria content 10 9 CFU / g), wherein the mass ratio of Lactobacillus plantarum and Saccharomyces cerevisiae is 3:1, mix homogeneously, prepare the rice flour starter.

[0025] Take 76kg of pretreated grass carp, apply 2.5kg of salt and 1.5kg of spice mixture on the surface and inside of the fish body, wherein the quality of spice consists of 40% ginger powder, 50% chili powder and 10% pepper, and then part of the glutinous rice The powder starter is placed in the belly of the fish body, the fish body is stacked in the container, and the glutinous rice flour starter is fill...

Embodiment 3

[0028] Take the frozen yellow croaker, thaw it at a low temperature of 10°C, remove the scales, viscera, and gills, wash, drain, and weigh, that is, the pretreated yellow croaker.

[0029] Fry 20kg of corn flour for semi-cooking, cool, add 2.5kg of sucrose, and use 5×10 5 The inoculum amount of CFU / g corn flour was added to plantarum lactobacillus powder (live bacteria content 5 × 10 10 CFU / g) and Saccharomyces cerevisiae powder (live bacteria content 10 10 CFU / g), wherein the mass ratio of Lactobacillus plantarum and Saccharomyces cerevisiae is 2.5:1, mix homogeneously, prepare corn flour starter.

[0030] Take 75kg of pretreated yellow croaker, apply 3kg of salt on the surface and inside of the fish body; then put part of the corn flour starter in the belly of the fish, put the fish body in a container, and fill the glutinous rice flour starter between each layer. The total amount of glutinous rice flour starter added is 22kg. The container was sealed and fermented at 28°...

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Abstract

The present invention discloses a multi-strain solid fermentation method for preparing pickled sour fish and the method is as follows: alive fish or thawed frozen fish is subjected to scale, internal organ, and gill removing, the treated fish is cleaned, the water is drained, and a fish body after pretreatment is obtained; rice flour is subjected to a half-cooking treatment, the processed rice flour is cooled, sucrose at 10-25% by weight of the rice flour is added, lactobacillus plantarum powder and saccharomyces cerevisiae powder are added into the rice flour at an inoculation amount of 5*10^5-1*10^7 CFU / g, and the mixture is mixed evenly to obtain a rice flour fermentation agent; edible salt and / or spices are mixed and applied on the surface and in the belly of the pre-processed fish body; then a part of the rice flour fermentation agent is placed in the fish body belly and the fish bodies are stacked in a container, another part of the rice flour fermentation agent is filled between each layer of the fish bodies, the container loading the fish bodies are sealed, and a fermentation is conducted at 15-30 DEG C for 5-15 days to obtain the pickled sour fish. The volatile basic nitrogen content of the pickled sour fish is as low as 18-35 mg / 100g, the free amino nitrogen content is up to 2-3 g / 100g, and the fermentation time is reduced to a large extent from 20-30 days to 7-12 days.

Description

(1) Technical field [0001] The invention relates to a method for preparing pickled sour fish, in particular to a method for preparing pickled sour fish by solid-state fermentation of multiple strains. (2) Background technology [0002] my country is a large aquatic country, and the fish output reached 36.3197 million tons in 2014. At present, most of the fish in our country are sold fresh and frozen. The degree of processing is low, and there are few types of processed products. This means that the rich fish resources in our country have not been fully and efficiently utilized, and the added value of its products needs to be further improved. With the transformation of the industrial structure from extensive processing and primary processing to intensive processing, the application of modern production technologies such as multi-strain solid-state fermentation in fish product processing has attracted much attention. The multi-strain solid-state fermentation technology is to...

Claims

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Application Information

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IPC IPC(8): A23L17/00
Inventor 聂小华李梦柯
Owner ZHEJIANG UNIV OF TECH