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Compound lactobacillus-fermented fish sausage product and production method thereof

A technology for compounding lactic acid bacteria and fish sausage, applied in the direction of food science, can solve the problems of low gel strength and easy gel deterioration, and achieve the effects of unique taste, increased value and rich flavor

Inactive Publication Date: 2017-05-10
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because most freshwater fish are hard-to-gel fish species, the gel strength is low, and the gel is easy to deteriorate

Method used

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  • Compound lactobacillus-fermented fish sausage product and production method thereof

Examples

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Effect test

Embodiment 1

[0021] A compound lactic acid bacteria fermented fish sausage product, including raw materials and auxiliary materials, the raw material is surimi, and the auxiliary materials include soybean protein isolate, modified starch, curdlan, emulsified pigskin, compound phosphate, seasoning, red yeast rice Rice flour and compound lactic acid bacteria, the mass percentages of the auxiliary materials in the raw materials are soybean protein isolate 4%, modified starch 8%, curdlan gum 0.5%, emulsified pigskin 3%, compound phosphate 0.1%, seasoning 5%, red 0.1% rice flour and 0.2% compound lactic acid bacteria.

Embodiment 2

[0023] A compound lactic acid bacteria fermented fish sausage product, including raw materials and auxiliary materials, the raw material is surimi, and the auxiliary materials include soybean protein isolate, modified starch, curdlan, emulsified pigskin, compound phosphate, seasoning, red yeast rice Rice flour and compound lactic acid bacteria, the mass percentages of the auxiliary materials in the raw materials are soybean protein isolate 6%, modified starch 10%, curdlan gum 1%, emulsified pigskin 5%, compound phosphate 0.15%, seasoning 7.5%, red 0.3% rice flour and 1% compound lactic acid bacteria.

Embodiment 3

[0025] A compound lactic acid bacteria fermented fish sausage product, including raw materials and auxiliary materials, the raw material is surimi, and the auxiliary materials include soybean protein isolate, modified starch, curdlan, emulsified pigskin, compound phosphate, seasoning, red yeast rice Rice flour and compound lactic acid bacteria, the mass percentages of the auxiliary materials in the raw materials are soybean protein isolate 8%, modified starch 12%, curdlan gum 2%, emulsified pigskin 7%, compound phosphate 0.2%, seasoning 10%, red 0.5% rice flour and 1.2% compound lactic acid bacteria.

[0026] As a preferred mode of Embodiment 1-3, the seasoning is 4% salt and 3.5% white sugar, accounting for the mass percentage of raw materials.

[0027] As a preferred mode of Examples 1-3, the compound lactic acid bacteria include Lactobacillus bulgaricus and Streptococcus thermophilus.

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Abstract

The invention discloses a compound lactobacillus-fermented fish sausage product, which comprises a raw material and auxiliary materials, wherein the raw material is minced fillet; the product comprises the following auxiliary materials in percentage by mass: 6% of soy isolate protein, 10% of modified starch, 1% of curdlan, 5% of emulsified pigskin, 0.15% of composite phosphate, 7.5% of a seasoner, 0.3% of red kojic rice powder and 1% of compound lactobacillus. Meanwhile, the invention further discloses a preparation method of the compound lactobacillus-fermented fish sausage product. The production method comprises the steps of prefabrication of emulsified colloid, constant-temperature fermentation, stewing and cooking, and cooling and packaging. The instant fish sausage which is unique in taste and abundant in nutrition is prepared by using the compound lactobacillus-fermented minced fillet; the value of the minced fillet is improved; and the flavor of the fish sausage is enriched.

Description

technical field [0001] The invention relates to the technical field of surimi products, in particular to a compound lactic acid bacteria fermented fish sausage product and a production method thereof. Background technique [0002] Surimi is popular for its high protein content, low fat content, and tender taste. However, at present, most raw materials for surimi production are seawater fish, and freshwater fish is rarely used. Because most freshwater fish are hard-to-gel fish species, the gel strength is low and the gel is easy to deteriorate. [0003] In view of this, the inventor researched and designed a compound lactic acid bacteria fermented fish meat sausage product and its production method, and this case arose from it. Contents of the invention [0004] The object of the present invention is to provide a compound lactic acid bacteria fermented fish meat sausage product and a production method thereof. According to the fermentation performance of microorganisms an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/185A23L33/10
CPCA23V2002/00A23V2400/123A23V2400/249A23V2250/5488
Inventor 苏国成郑心茹张弦苏文金周常义李健
Owner JIMEI UNIV
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