Method for fermentation production of fish sauce through Halobacteriaceae sp. mixed strain

A technology of halophilic archaea and mixed strains is applied in the field of fermenting low-value aquatic products to produce fish soy sauce by halophilic archaea mixed strains, which can solve the problems of lack of characteristic flavor, shortened fermentation period, hidden dangers of safety, etc., and achieves excellent quality Flavor, satisfying flavor requirements, and the effect of delicious taste

Inactive Publication Date: 2016-08-31
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at the same time, due to the shortening of the fermentation cycle, the flavor of the fast-fermented products is not as good as that of traditional fish soy sauce, that is, the lack of characteristic flavor
In addition, biogenic amines such as histamine and nitrite are often produced during the fermentation of fish soy sauce, which poses a greater hidden danger in terms of safety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of method that utilizes halophilic archaea mixed bacterial strain to ferment and produce fish soy sauce is characterized in that carrying out according to the following steps:

[0019] (1) Raw material processing: fresh dragon head fish, wash, remove viscera, chop, add 10% of marinated sea salt;

[0020] (2) Preparation of starter: Three strains including Halobacteriaceae sp.CGMCC 1.10122, Halomicrobium mukohataei CGMCC 1.6192 and Halogranum rubrumCGMCC 1.7738 were expanded and cultivated to obtain Fermentation broth with a certain number of bacteria.

[0021] (3) Addition of starter: the halophilic archaea Halobacteriaceae sp. CGMCC 1.10122, the Halomicrobium mukohataei CGMCC 1.6192 and the deep red salt granule-shaped bacteria Halogranum rubrumCGMCC 1.7738 were added according to the ratio of the number of bacteria (1:1:1 ) were mixed to prepare a mixed starter, and then added according to the final amount (10 7.5 CFU / mL) was mixed into the pretreated raw fi...

Embodiment 2

[0028] A kind of method that utilizes halophilic archaea mixed bacterial strain faucet fish to ferment and produce fish soy sauce is characterized in that carrying out according to the following steps:

[0029] (1) Raw material processing: fresh dragon head fish, wash, remove internal organs, chop, add 25% of marinated sea salt;

[0030] (2) Preparation of starter: Three strains including Halobacteriaceae sp.CGMCC 1.10122, Halomicrobium mukohataei CGMCC 1.6192 and Halogranum rubrumCGMCC 1.7738 were expanded and cultivated to obtain Fermentation broth with a certain number of bacteria.

[0031] (3) Addition of starter: the Halobacteriaceae sp. CGMCC 1.10122, Halomicrobium mukohataei CGMCC 1.6192 and Halogranum rubrumCGMCC 1.7738 strains were added according to the ratio of the number of bacteria (2:2:1 ) were mixed to prepare a mixed starter, and then added according to the amount (10 7.5 CFU / mL) into the pretreated raw fish, so that the final number of bacteria can meet the...

Embodiment 3

[0038] A kind of method that utilizes halophilic archaea mixed bacterial strain faucet fish to ferment and produce fish soy sauce is characterized in that carrying out according to the following steps:

[0039] (1) Raw material processing: fresh dragon head fish, wash, remove viscera, chop, add 15% of marinated sea salt;

[0040] (2) Preparation of starter: Three strains including Halobacteriaceae sp.CGMCC 1.10122, Halomicrobium mukohataei CGMCC 1.6192 and Halogranum rubrumCGMCC 1.7738 were expanded and cultivated to obtain Fermentation broth with a certain number of bacteria.

[0041] (3) Addition of starter: the Halobacteriaceae sp. CGMCC 1.10122, Halomicrobium mukohataei CGMCC 1.6192 and Halogranum rubrumCGMCC 1.7738 strains were added according to the ratio of the number of bacteria (2:1:2 ) were mixed to prepare a mixed starter, and then added according to the amount (10 8.5 CFU / mL) into the pretreated raw fish, so that the final number of bacteria can meet the additio...

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PUM

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Abstract

The invention discloses a method for fermentation production of fish sauce through a Halobacteriaceae sp. mixed strain and belongs to the technical field of aquatic product processing. Low-value Bombay duck is fermented through Halobacteriaceae sp. CGMCC 1.10122, Halomicrobium mukohataei CGMCC 1.6192 and Halogranum rubrum CGMCC 1.7738 as mixed starters so that a fish sauce product with high quality and high safety is obtained. The fish sauce has a bright brown-red color, has a delicious fragrance specially belonging to fish sauce, has no putridflavor, has a delicious taste, has no other peculiar smell, is transparent and clear, does not contain foreign matter, has soluble total nitrogen and amino acid nitrogen content reaching or close to the national first order fish sauce product standard, has histamine and nitrite content far below the fish sauce product national standard and greatly improves safety.

Description

technical field [0001] The invention relates to the technical field of aquatic product production, in particular to the technology of producing fish soy sauce by using mixed strains of halophilic archaea to ferment low-value aquatic products. Background technique [0002] Fish soy sauce is one of the important seasonings, mainly used in Chaozhou cuisine, Fujian cuisine and Southeast Asian cuisine. In a high-salt environment, low-value small fish and shrimp or aquatic product processing waste are used as raw materials, and the enzyme system contained in the fish body and various microorganisms decompose nutrients such as fat and protein in the raw material to ferment into fish soy sauce. Its color is transparent amber, the taste is salty and umami, and it contains a variety of essential amino acids. Due to the long fermentation period of traditional fish sauce (1-2 years), in recent years, there have been many research methods on shortening the fermentation period of fish sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
Inventor 袁丽高瑞昌崔恒林陆文婷刘向东赵梦琴
Owner JIANGSU UNIV
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