Making method for normal-temperature preserved fermentation fish sausage
A production method and a technology of fermented fish, which are applied in the field of food processing, can solve the problems of being unable to open the bag for instant eating, unpleasant cooking taste, and inconvenient eating, etc.
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Embodiment 1
[0030] Remove the head and tail of fresh silver carp, remove the skin and scales, remove the viscera and bones, and wash the blood with clean water. Then use the meat harvester to get the meat. Add 2% salt, 1% glucose, 2% sucrose, 2% cooking wine, 0.2% white pepper, 0.1% allspice, 0.1% cardamom, and 0.35% polyphosphoric acid to the fish meat Salt, seasoning with a little minced green onion, ginger and garlic (not more than 0.1%), chopping and beating for 5 minutes in a temperature environment of 9° C., to obtain minced fish meat. Then, a 1% inoculum of mixed strains is inserted into the minced fish, and after the inoculation, each gram of the minced fish contains 105-107 CFU of fermentation bacteria. The leavening agent is a bacterial liquid uniformly mixed with Lactobacillus plantarum, Angelica high-activity yeast and Staphylococcus xylosus in a volume ratio of 1:1:1. Before mixing, the fermented strains are activated and expanded, and the culture solution is centrifuged to...
Embodiment 2
[0032]After the frozen cod is thawed in running water, it is cleaned and the meat is harvested. Add 3% salt, 2% glucose, 2.5% sucrose, 1% vinegar, 1% cooking wine, 0.3% white pepper, 0.2% five-spice powder, 0.05% cardamom, 0.3% Polyphosphate, 0.1% minced green onion, ginger and garlic, 0.1% monosodium glutamate. Chop, mix and beat for 5 minutes at 2°C to make minced fish. Then add 1% mixed starter according to the mass percentage of minced fish, and after inoculation, each gram of minced fish contains 105-107 CFU of fermentation bacteria. The fermentation agent is a bacterial liquid uniformly mixed with Pediococcus pentosaceae, Saccharomyces cerevisiae, and Staphylococcus xylosus in a ratio of 1:1:1 by volume. Use sterile water to prepare a bacterial suspension with a bacterial content of 108-109 CFU·ml-1. The inoculated surimi continued to be chopped at 10°C for 3 minutes to make it evenly mixed, poured into pig rectal casings, and fermented at 25°C and 85% humidity for 27...
Embodiment 3
[0034] Using fresh grass carp as raw material, remove the head and tail, skin and scale, viscera and bones, clean and pick the meat. Add 1.5% salt, 2.5% glucose, 2.5% sucrose, 0.8% vinegar, 1.8% cooking wine, 0.1% white pepper, 0.15% cardamom, 0.1% allspice, 0.4% polyphosphate, a little onion, ginger, and garlic seasoning (not more than 0.1%), chop and beat for 5 minutes at 6°C to make surimi, then add 2% mixed starter according to the mass percentage of surimi, and inoculate Finally, each gram of surimi contains 105 to 107 CFU of fermentation bacteria. The leavening agent is a bacterial liquid uniformly mixed with Lactobacillus casei, Angelica high activity yeast and Staphylococcus xylosus in a volume ratio of 1:1:1. Before mixing, the fermented strains are activated and expanded, and the culture solution is centrifuged and then sterile water is used to prepare a bacterial suspension with a bacterial content of 108-109 CFU·ml-1. The inoculated surimi continued to chop and m...
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