A method for rapid fermentation of low-salt type sour fish by a strain of Lactobacillus casei h1

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...

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 process and standard, the fermentation cycle is long, and the product quality varies greatly.

Fourth, the traditional sour fish of the Dong nationality is made once every autumn. After it is edible, it is taken out in batches and eaten. The fish must be eaten immediately after being taken out. It cannot be stored for a long time, which is not conducive to sales.

[0003] Patent Publication No. CN106213260A discloses a method for making sour fish of the Dong family. Patent CN100571544C discloses a method for making sour fish. Patent CN103750407A discloses a method for pickling spicy and sour fish. The above methods still use the traditional sour fish The production method does not overcome the above shortcomings

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