Method for quickly fermenting low-salt sour fish by lactobacillus casei H1

A technology of Lactobacillus casei and sour fish, which is applied in the field of food processing and can solve the problems of high salt consumption, affecting product quality and safety, adverse human health and the like

Active Publication Date: 2017-06-13
贵州逢源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, these original ecological fermented foods cannot be effectively developed and utilized to achieve large-scale production and open up a broader market
The main reasons are as follows: First, the traditional sour fish of the Dong family is made at home and naturally fermented, which is easy to be infected with bacteria, which affects the quality and safety of the product
The second is to use too much salt. For long-term preservation, the salt content of sour fish products is as high as 15-20%, which is not good for human health.
The third is that the people of the Dong nationality live relatively scatteredly, and the production techniques of sour fish are different in different places. There is no unified

Method used

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  • Method for quickly fermenting low-salt sour fish by lactobacillus casei H1

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Salted

[0036] Select fresh carp weighing 400-500 grams, cut open and discard the viscera. Weigh the salt according to the proportion of 4% of the fish mass, and then put a layer of fine salt on the abdominal cavity and the outside of the fish body one by one, put it in a ceramic jar, press the fish sticks tightly, seal it, and place it at 10°C with a humidity of 65°C % conditions, pickled for 5 days;

[0037] (2) Preparation of marinated grains

[0038] Fresh ginger is peeled and washed, cut into 0.5 cm shredded ginger for later use; fresh pepper is washed with water, drained, and ground into powder; fresh garlic is peeled and chopped into garlic granules; dried red pepper is ground into powder; sweet The fermented rice is ready for use; the glutinous rice is steamed, cooled and dispersed for use, and the above materials are fully mixed to make marinated grains;

[0039] The amount of seasoning is the quality of fish: 1% ginger, 0.2% pepper, 1% garlic, 2% peppe...

Embodiment 2

[0047] (1) Salted

[0048] Select fresh carp weighing 400-500 grams, cut open and discard the viscera. Weigh the salt according to the proportion of 5% of the fish mass, and then put a layer of fine salt on the abdominal cavity and the outside of the fish body one by one, put it in a ceramic jar, press the fish sticks tightly, seal it, and place it at 13°C with a humidity of 70°C % conditions, pickled for 6 days;

[0049] (2) Preparation of marinated grains

[0050] Fresh ginger is peeled and washed, cut into 0.5 cm shredded ginger for later use; fresh pepper is washed with water, drained, and ground into powder; fresh garlic is peeled and chopped into garlic granules; dried red pepper is ground into powder; sweet The fermented rice is ready for use; the glutinous rice is steamed, cooled and dispersed for use, and the above materials are fully mixed to make marinated grains;

[0051] The amount of seasoning is the fish quality: 1.5% ginger, 0.3% pepper, 1.5% garlic, 3% pepp...

Embodiment 3

[0059] (1) Salted

[0060] Select fresh carp weighing 400-500 grams, cut open and discard the viscera. Weigh the salt according to the proportion of 6% of the fish mass, and then put a layer of fine salt on the abdominal cavity and the outside of the fish body one by one, put it in a ceramic jar, press the fish sticks tightly, seal it, and place it at 15°C with a humidity of 75°C % conditions, pickled for 7 days;

[0061] (2) Preparation of marinated grains

[0062] Fresh ginger is peeled and washed, cut into 0.5 cm shredded ginger for later use; fresh pepper is washed with water, drained, and ground into powder; fresh garlic is peeled and chopped into garlic granules; dried red pepper is ground into powder; sweet The fermented rice is ready for use; the glutinous rice is steamed, cooled and dispersed for use, and the above materials are fully mixed to make marinated grains;

[0063] The amount of seasoning is the quality of fish: 2% ginger, 0.4% pepper, 2% garlic, 4% peppe...

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PUM

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Abstract

The invention relates to a method for quickly fermenting low-salt sour fish by lactobacillus casei H1 with exopolysaccharides and antioxidant characteristics, and belongs to the field of food processing. The lactobacillus casei strain is screened from a self-made sour fish sample of Dong Minority village, Congjiang County, Qiandongnan Dong Autonomous Prefecture, and is preserved into China Center for Type Culture Collection (CCTCC); the preservation number is CCTCC NO: M 2016524, and the preservation date is 26 September, 2016; the classification name of the strain is lactobacillus casei H1. The lactobacillus casei H1 is cultured by 10% degreased milk, the inoculating amount is 2%, the temperature is 37 to 40 DEG C, and the culture duration is 24 to 48h; then, low-temperature vacuum spraying and drying is performed, the temperature is controlled to be 50 to 60 DEG C, the strain powder is collected, and packaged in a sterile way, and the number of live bacteria reaches 1*10<7>cfu/mL or above after detection. The method comprises the following steps of (1) pickling by salt; (2) preparing of pickling grains; (3) loading into a jar for pickling; (4) fermenting. The method can effectively improve the quality and safety of a product.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for rapidly fermenting low-salt sour fish by a strain of Lactobacillus casei H1 producing exopolysaccharides and having antioxidant properties. Background technique [0002] Most of the ethnic minorities in Guizhou, such as the Dong, Miao and Zhuang, still maintain their traditional lifestyle and living habits, as well as many distinctive delicacies, and sour fish is one of their specialties. Sour fish has the characteristics of traditional craft, long history, unique flavor and processing in the original ecological environment. The natural fermentation time and storage time of traditional sour fish are longer, and it can be stored in a sealed jar for half a year to dozens of years. At present, these original ecological fermented foods cannot be effectively developed and utilized to realize large-scale production and open up a broader market. The main reasons...

Claims

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Application Information

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IPC IPC(8): A23L17/10
Inventor 胡萍王电张玉龙樊敏谢垚垚
Owner 贵州逢源食品有限公司
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