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Method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation

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

Inactive Publication Date: 2016-09-21
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a method for preparing functional large yellow croaker surimi products by fermentation of mixed bacteria, which solves the problems of the existing large yellow croaker surimi products such as heavy fishy smell and bad flavor, and endows the product with good aroma, flavor, condensed Adhesiveness and formability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Choose fresh large yellow croaker as raw material, after dissection, remove the scales, skin, head, tail, viscera, wash away blood stains and black film, take the meat and mince it to obtain large yellow croaker surimi; the obtained surimi Add 1% salt, 3% starch, and 2% maltose by weight to the mixture, mix at 16°C for 30 minutes, and sterilize 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 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) Choose fresh large yellow croaker as raw material, after dissection, remove the scales, skin, head, tail, viscera, wash away blood stains and black film, take the meat and mince it to obtain large yellow croaker surimi; the obtained surimi Add 0.5% salt, 1% starch, and 3% maltose by weight to the mixture, mix at 20°C for 60 minutes, and sterilize 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 enterococci (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 bac...

Embodiment 3

[0043] (1) Choose fresh large yellow croaker as raw material, after dissection, remove the scales, skin, head, tail, viscera, wash away blood stains and black film, take the meat and mince it to obtain large yellow croaker surimi; the obtained surimi Add 2% salt by weight, 10% starch, and 10% 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 medium for shaking 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 liquid st...

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Abstract

The present invention discloses a method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation. The method mainly includes the following steps: monascus and lactic acid bacteria are added in the chopped minced larimichthys crocea, and the mixture is subjected to co-fermentation to obtain the functional minced larimichthys crocea products. The functional minced larimichthys crocea products prepared by the co-fermentation of the monascus and lactic acid bacteria have good flavor and gel characteristics, and solve the problems that the existing minced larimichthys crocea products are heavy in fishy smell, bad in flavor, etc. The method develops the applied food microorganisms in the processing of the fish products, also develops the new minced fish products, and is conducive to improving the technical level and the added value of the products of aquatic product processing.

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 large 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. Large yellow croaker, also known as yellow croaker, kingfish, big fresh, large yellow croaker, etc., is one of the traditional "four seafoods" and is the main economic fish in my country's coastal waters. Large yellow croaker is rich in protein, trace elements and vitamins, which has a good tonic effect on the human body, especially the rich trace element selenium contained in large yellow croaker, which can...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L33/135A23L33/00
CPCA23V2002/00A23V2200/30
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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