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Instant lactic-acid-flavor dried silver fishes and making method thereof

A technology of lactic acid flavor and whitebait, which is applied in the direction of bacteria, lactobacillus and food science used in food preparation, can solve the problems of less whitebait and limit the development of whitebait industry, achieve simple ingredients, consolidate aquaculture, prolong The effect of storage period

Inactive Publication Date: 2016-12-14
CHAOHU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few deep-processed products of whitebait, mainly air-dried whitebait and whitebait sauce, which limits the development of whitebait industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] An instant dried whitebait with lactic acid flavor, comprising the following raw materials in parts by weight: 100 parts of water, 50 parts of whitebait, 4 parts of white granulated sugar, 2 parts of table salt, and an appropriate amount of mixed strain liquid.

[0023] The preparation method of the above-mentioned instant dried lactic acid-flavored whitebait comprises the following steps:

[0024] (1) Pretreatment: soak the whitebait in normal saline for 0.5h and wash it with tap water for 3-4 times;

[0025] (2) Sterilization: After adding water, whitebait, white granulated sugar and salt into the fermentation bottle; sterilize the fermentation bottle at 118°C for 20min, then cool to 42°C;

[0026] (3) Inoculation: insert the 0.1g / ml mixed strain liquid into the sterilized fermentation bottle containing the raw materials at an inoculation amount of 5% (volume percentage of water), and mix well; wherein, the The fermentation strain liquid is a mixed liquid of Bifidoba...

Embodiment 2

[0031] A kind of ready-to-eat dried whitebait with lactic acid flavor, comprising the following raw materials in parts by weight: 100 parts of water, 50 parts of whitebait, 5 parts of white granulated sugar, 4 parts of table salt, and an appropriate amount of bifidobacterium seed liquid.

[0032] The preparation method of the above-mentioned instant dried lactic acid-flavored whitebait comprises the following steps:

[0033] (1) Pretreatment: Soak whitebait in normal saline for 0.5h, then wash with tap water for 3-4 times;

[0034] (2) Sterilization: After adding water, whitebait, white granulated sugar and salt into the fermentation bottle; sterilize the fermentation bottle at 118°C for 20min, then cool to 42°C;

[0035] (3) Inoculation: insert the 0.1g / ml bifidobacterium seed liquid into the sterilized fermentation bottle containing raw materials according to the inoculation amount of 6% (volume percentage of water), and mix evenly;

[0036] (4) Fermentation: first place it...

Embodiment 3

[0040] An instant dried whitebait with lactic acid taste, comprising the following raw materials in parts by weight: 120 parts of water, 60 parts of whitebait, 4 parts of white granulated sugar, 4 parts of table salt, and an appropriate amount of bifidobacterium seed liquid.

[0041] The above-mentioned instant dried lactic acid-flavored whitebait comprises the following steps:

[0042] (1) Pretreatment: Soak whitebait in normal saline for 0.5h, then wash with tap water for 3-4 times;

[0043] (2) Sterilization: After adding water, whitebait, white granulated sugar and salt into the fermentation bottle; sterilize the fermentation bottle at 118°C for 20min, then cool to 42°C;

[0044] (3) Inoculation: insert the 0.1g / ml bifidobacterium seed liquid into the sterilized fermentation bottle containing raw materials according to the inoculation amount of 5% (volume percentage of water), and mix evenly;

[0045] (4) Fermentation: first place it in a constant temperature incubator at...

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PUM

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Abstract

The invention relates to instant lactic-acid-flavor dried silver fishes. The instant lactic-acid-flavor dried silver fishes are made from, by weight, 100-150 parts of water, 50-60 parts of silver fishes, 2-9 parts of white granulated sugar, 2-9 parts of salt and a proper amount of fermentation strain liquid. The making method of the instant lactic-acid-flavor dried silver fishes comprises the following steps that the silver fishes are put in normal saline to be soaked and then cleaned with tap water; the water, the silver fishes, the white granulated sugar and the salt are added into a fermentation flask for sterilization for 20 min at the temperature of 118 DEG C, and then the mixture is cooled to 42 DEG C; the interior of the fermentation flask is inoculated with the fermentation strain liquid, after uniform mixing, fermentation is firstly carried out for 12 h to 24 h at the temperature of 35 DEG C to 45 DEG C, and then fermentation is carried out for 23 h to 25 h at the temperature of 3 DEG C to 5 DEG C; the fermented silver fishes are taken out, dewatered and baked for 15 min to 30 min at the temperature of 120 DEG C to 150 DEG C. The lactic-acid-flavor dried silver fishes are brown in color, strong in fragrance, moderate in sour, dense in texture, chewy and free of fishy smell, the nutrition of the silver fishes is enriched through amino acid, polypeptide, vitamins and the like generated in the fermentation process, the storage period is prolonged, and the taste is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an instant dried whitebait with lactic acid flavor and a preparation method thereof. technical background [0002] Whitebait (short for Salangidae of the family Salangidae), belonging to Salmoniformes, Silverfish family, has 2 subfamilies, 6 genera, and nearly 20 species. It lives and distributes in salt water and fresh water in East Asia. China is the world's silverfish. Its origin and main distribution area are widely distributed in the coastal waters of eastern China (including the Yangtze River Basin) and major river systems. Whitebait is currently recognized as a natural "longevity food" by international nutrition, so it is also known as "longevity boutique" and "fish ginseng". Whitebait has high nutritional value, rich in protein, fat, and a small amount of carbohydrates, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc. Whitebait has the a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/135A23B4/22
CPCA23B4/22A23V2002/00A23V2400/123A23V2400/249A23V2400/51A23V2200/30
Inventor 陈小举鲁文胜晏娟程乐华刘广
Owner CHAOHU UNIV