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Method for utilizing compound biology leavening agent for producing fermentation fish

A technology of biological starter and fermented fish, which is applied in the preservation of meat/fish with chemicals, food science and other directions, can solve the problems of bacterial contamination of products and long period of fish fermentation process, so as to shorten the fermentation period and reduce impurities. The risk of bacterial contamination and the effect of preventing the oxidative deterioration of fish meat

Inactive Publication Date: 2016-05-18
DALIAN POLYTECHNIC UNIVERSITY
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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 solve the problems in the prior art that the cycle of the fish fermentation process is too long and the product has the risk of bacterial contamination, so as to promote the rapid onset of the starter, shorten the fermentation cycle of the fish, improve the flavor of the product, and reduce the production cost

Method used

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  • Method for utilizing compound biology leavening agent for producing fermentation fish
  • Method for utilizing compound biology leavening agent for producing fermentation fish

Examples

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Embodiment 1

[0023] Preparation of mixed lactic acid bacteria liquid: use MRS solid medium plate to activate low-temperature preserved Bifidobacterium lactis and Lactobacillus acidophilus at 25°C. Inoculate into the fermentation medium (per milliliter medium contains 10 grams of sodium chloride, 15 grams of lactose, 30 grams of mackerel homogenate supernatant, 0.22 micron filter membrane filter sterilization) to cultivate primary seeds and secondary seeds, The secondary seeds are cultivated until the pH is less than 4.0, and the filtered fermentation medium is used to dilute the two bacterial solutions to a density of 10 7 cfu / mL, mixed in equal volumes before inoculation.

[0024] Fermentation of mackerel: Wash 5 kg of mackerel, remove the viscera, head and tail, wash and drain; add 500 grams of salt, mix well, divide into two parts on average, and place them in earthen jars respectively. One of them does not add starter, directly cover the tank lid, close it, and ferment at 10°C as a co...

Embodiment 2

[0032] Preparation of mixed lactic acid bacteria fermentation broth: use MRS solid medium plate to activate low-temperature preserved Lactobacillus plantarum and Bifidobacterium lactis at 25°C. Inoculate into the fermentation medium (each milliliter medium contains 10 grams of sodium chloride, 20 grams of sucrose, 25 grams of small yellow croaker homogenate supernatant, sterilized by 0.22 micron filter membrane) to cultivate primary seeds and secondary seeds, secondary seeds To the end of the cultivation until the pH is less than 4.0, use the filtered fermentation medium to dilute the two bacterial solutions to 10 7 cfu / mL, mixed in equal volumes before inoculation as a compound starter.

[0033] Fermentation of small yellow croaker: remove internal organs and heads of 5 kg small yellow croaker, wash and drain; add 500 grams of salt, mix well and place in a porcelain jar. Divide into three parts on average and place them in earthen pots. One of them does not add starter, dir...

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Abstract

The invention provides a method for utilizing a compound biology leavening agent for producing fermentation fish. The method comprises the specific steps of fermentation medium preparation, liquid culture of lactic acid bacteria, mixed lactic acid bacteria liquid preparation, fish pretreatment, compound biology leavening agent preparation, fish fermentation and the like. An enzyme preparation is introduced, consumption of oxygen of a fermentation system is accelerated, fish is stopped from oxidizing and deteriorating, a good survival environment is provided for anaerobic leavening agents like lactic acid bacteria, the advantage of the lactic acid bacteria leavening agent in fish fermentation total flora is determined fast, infectious microbes are inhibited, the risk of infectious microbe contamination is reduced, and product safety is improved; meanwhile, the enzyme preparation can accelerate decomposition of protein, action substrates of the leavening agent are increased, and the lactic acid bacteria can generate flavor substances fast by the utilization of free amino acid, so that the fermentation period is shortened remarkably, and flavor of the fermentation fish is improved. The method is simple in technology, the production period is short, and the method is suitable for wide application.

Description

technical field [0001] The invention relates to the technical field of fish fermentation, in particular to a method for producing fermented fish products by compounding enzyme preparation and lactic acid bacteria. Background technique [0002] Fermented fish is a fish processing product with a long history in my country. The quality of fresh fish is stable after microbial fermentation, and the shelf life is extended; the nutritional value of fish meat is preserved after fermentation, and it can also produce substances with unique flavors. It is the main component of diet in coastal areas Some, fermented whole fish, fish sauce and fish sauce are all fermented fish products. The traditional natural fermentation method has a long cycle, and the total number of colonies is easy to exceed the standard. Among them, spoilage bacteria and their metabolites often bring safety hazards to fermented fish products. Inoculation of microbial starters (such as lactic acid bacteria, etc.) can...

Claims

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Application Information

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IPC IPC(8): A23B4/22A23L17/00
CPCA23B4/22
Inventor 纪超凡韩静林心萍董秀萍孙黎明潘锦锋祁立波栗冰莹
Owner DALIAN POLYTECHNIC UNIVERSITY
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