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Method for preparing fermentative mirror carp surimi sausage through pediococcus pentosaceus fermentation agent

A technology of Pediococcus pentosaceus and starter, which is applied to chlorella, bacteria used in food preparation, food science and other directions, can solve the problem of less research on starter, and achieve the effect of improving flavor, good taste and sensory characteristics

Pending Publication Date: 2016-11-09
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are few studies on the use of Pediococcus pentosaceae alone as a starter for fermented surimi, especially the research on the mirror carp that is abundant in the north as a raw material for surimi

Method used

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  • Method for preparing fermentative mirror carp surimi sausage through pediococcus pentosaceus fermentation agent
  • Method for preparing fermentative mirror carp surimi sausage through pediococcus pentosaceus fermentation agent
  • Method for preparing fermentative mirror carp surimi sausage through pediococcus pentosaceus fermentation agent

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Embodiment Construction

[0011] The technical solution of the present invention will be further described below in conjunction with the accompanying drawings, but it is not limited thereto. Any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention should be covered by the present invention. within the scope of protection.

[0012] 1. Raw fish pretreatment

[0013] Remove the scales, heads, viscera, and bones of fresh raw fish, wash them with water, and then take the meat by hand and cut into fish meat cubes.

[0014] Two, chopping

[0015] Add an appropriate amount of water, salt and auxiliary materials to the prepared fish meat pellets, place them in a cooling room with a temperature of 0-5°C, chop and mix for 10-20 minutes, and make surimi; the amount of water added is 0% of the quality of the fish meat pellets. -15%, the amount of salt added is 2% of the mass of fish ...

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Abstract

The invention discloses a method for preparing a fermentative mirror carp surimi sausage through a pediococcus pentosaceus fermentation agent. The method is characterized in that mirror carps are adopted as raw materials and are prepared into surimi through the steps of pretreatment, chopping, mixing, strain cultivation, fermentation agent inoculation, optimizing of fermentation conditions, canning and storage. The method aims at solving the processing problem that freshwater surimi is serious in fishy smell and difficult to store, the method is combined with the microbial fermentation technology commonly used by modern meat paste, meat paste products of the highly developed mirror carp industry in the northeast are systematically studied, and the processing technique for the fermentative mirror carp surimi sausage is formed; and the quality characteristic of the mirror carps is improved through fermentation, the fishy smell is weakened, and the shelf life of surimi products is prolonged by maintaining better freshness.

Description

technical field [0001] The invention relates to a method for preparing fermented mirror carp surimi sausage with a Pediococcus pentosaceae starter, belonging to the technical field of aquatic product processing. Background technique [0002] Freshwater fish is a high-protein, low-calorie fish and a high-quality source of animal protein that can provide humans with 8 essential amino acids, especially the unsaturated fatty acids DHA and EPA. Moreover, the muscle fibers of fish meat are very short and the water content is high, so the meat is tender and easier to absorb than poultry meat. At present, in the fish product processing industry, the surimi development industry is developing relatively rapidly, and a certain industrialization scale has been formed both at home and abroad. Mirror carp is mostly freshwater fish that is abundant in the north. The application of biological fermentation method can not only improve the flavor and nutritional value of freshwater surimi pro...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L29/00
CPCA23V2400/427
Inventor 夏秀芳王博伊东潘男孔保华
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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