Method for preparing functional minced small yellow croaker product by utilizing mixed-bacterium fermentation

A surimi product, mixed bacteria fermentation technology, applied in the field of aquatic product processing, can solve problems such as heavy fishy smell and bad flavor, achieve the effects of simple operation, improving technical level and product added value, and enhancing immune function of the body

Inactive Publication Date: 2016-08-24
FUJIAN AGRI & FORESTRY UNIV
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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 method for preparing functional small yellow croaker surimi products by fermentation of mixed bacteria, which solves the problems of the existing small yellow croaker surimi products such as heavy fishy smell and bad flavor, and endows the product with good aroma, flavor and gelatinity and formability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Use fresh small yellow croaker as raw material, after dissection, remove scales, skin, head, tail, viscera, wash away blood stains and black film, take the meat and mince, and get small yellow croaker surimi; add to the obtained surimi Its weight is 1% salt, 3% starch, 2% maltose, chopped and mixed at 16°C for 30 minutes, and sterilized at 115°C for 20 minutes before use;

[0024] (2) Monascus purple (CICC 40937) was activated and cultured on malt juice agar slant medium for 5 days, then inserted into liquid shaking medium for shaking flask culture, and liquid strains of Monascus were obtained;

[0025] (3) Lactobacillus paracasei (CICC 20241) was anaerobically activated and cultivated on MRS agar slant medium for 1 day, and then inserted into lactic acid bacteria liquid medium for anaerobic liquid fermentation culture to obtain lactic acid bacteria liquid strains;

[0026] (4) Use the minced surimi obtained in step (1) as the fermentation raw material, add liquid s...

Embodiment 2

[0033] (1) Use fresh small yellow croaker as raw material, after dissection, remove scales, skin, head, tail, viscera, wash away blood stains and black film, take the meat and mince to obtain minced small yellow croaker; add Its weight is 0.5% of salt, 1% of starch, and 3% of maltose, chopped and mixed at 20°C for 60 minutes, and sterilized at 115°C for 20 minutes before use;

[0034] (2) Monascus sorghum (CBS 302.78) and Monascus comamosa (CICC 40710) were respectively activated and cultured on wort agar slant medium for 5 days, and then added to liquid medium at a weight ratio of 1:1 for shake flask culture , to obtain the Monascus liquid strain;

[0035] (3) Leuconostoc enterococcus (CICC 20054) and Pediococcus pentosaceae (ATCC 10791) were anaerobically activated on MRS agar slant medium for 1 day, and then inserted into lactic acid bacteria liquid medium at a weight ratio of 1:1 Carry out anaerobic liquid state fermentation culture, obtain lactic acid bacteria liquid str...

Embodiment 3

[0043] (1) Use fresh small yellow croaker as raw material, after dissection, remove scales, skin, head, tail, viscera, wash away blood stains and black film, take the meat and mince, and get small yellow croaker surimi; add to the obtained surimi 2% by weight of salt, 10% of starch, and 10% of maltose, chop and mix at 30°C for 40 minutes, and sterilize at 115°C for 20 minutes before use;

[0044] (2) Monascus sorghum (CBS 302.78) was activated and cultivated on a malt juice agar slant medium for 5 days, and then inserted into a liquid shake medium for shake flask culture to obtain a liquid strain of Monascus;

[0045] (3) Pediococcus pentosaceae (ATCC 10791) was anaerobically activated and cultivated on MRS agar slant medium for 1 day, and then inserted into lactic acid bacteria liquid medium for anaerobic liquid fermentation culture to obtain lactic acid bacteria liquid strains;

[0046] (4) Use the minced surimi obtained in step (1) as the fermentation raw material, add liqu...

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PUM

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Abstract

The invention discloses a method for preparing a functional minced small yellow croaker product by utilizing mixed-bacterium fermentation. The method comprises the main steps: monascus and lactobacillus are added to minced small yellow croakers which are cut and mixed, and the functional minced small yellow croaker product is prepared through joint fermentation. The functional minced small yellow croaker product prepared through joint fermentation of the monascus and the lactobacillus has a good flavor and gel properties, and the problems of heavy fishy smell, poor flavor and the like of an existing small minced yellow croaker product are solved. Food microorganisms applicable during fish product processing can be extended, a novel minced fish product is also developed, and the technological level of aquatic product processing and added value of the product can be increased.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for preparing functional small yellow croaker surimi products by fermentation of mixed bacteria. Background technique [0002] my country is a large aquatic country, and the output of fish resources is increasing year by year, but the degree of processing is relatively low, and the processing methods are mainly freezing, drying, pickling, marinating, and smoking. The products are relatively single, and new products need to be developed. Small yellow croaker, also known as "yellow croaker" and "little yellow flower", is mainly distributed in the Bohai Sea, Yellow Sea and East my country Sea in China, and its main production areas are in the coastal areas of Jiangsu, Zhejiang, Fujian, Shandong and other provinces. The meat of small yellow croaker is tender and nutritious. The meat is in the shape of garlic cloves, with few spines and deliciou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/00
CPCA23V2002/00A23V2200/326A23V2200/3262A23V2200/328A23V2200/324
Inventor 吕旭聪刘斌贾瑞博李燕周文斌陈竞豪
Owner FUJIAN AGRI & FORESTRY UNIV
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