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Deodorizing fermentation microorganisms and application thereof in preparation of halal health preserving fish balls

A technology for fermenting bacteria and fish balls, which is applied in the field of food processing to achieve the effect of improving antibacterial ability and quality, fine taste and good elasticity

Inactive Publication Date: 2017-10-17
广西海洋就哥电子商务有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to address the above problems, to propose a fishy and deodorizing fermentation bacterium and its application in the preparation of halal health-pr

Method used

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  • Deodorizing fermentation microorganisms and application thereof in preparation of halal health preserving fish balls
  • Deodorizing fermentation microorganisms and application thereof in preparation of halal health preserving fish balls
  • Deodorizing fermentation microorganisms and application thereof in preparation of halal health preserving fish balls

Examples

Experimental program
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Effect test

Embodiment 1

[0034] A fishy and deodorizing fermentation bacterium, the raw material components include: 0.05 parts of Lactobacillus plantarum, 0.1 parts of yeast, 7 parts of broccoli juice, 3.5 parts of corn flour, 2 parts of glucose, 1 part of peptone, 1.5 parts of bran powder, 5 parts of traditional Chinese medicine extract.

[0035] The Chinese medicine extract is prepared from Caoguo, clove, Angelica dahurica, and mint leaves. The preparation steps include: decocting Caoguo, cloves, Angelica, and mint leaves with 2 times the weight of water at 70°C once, filtering, and refilling the filter residue. Decoct once with 2 times the weight of water at 50°C, filter, combine the filtrates, dehydrate under reduced pressure, add ethanol after cooling down, seal and refrigerate for 22 hours, filter, and concentrate the filtrate to a relative density of 1.20 to obtain a traditional Chinese medicine extract.

[0036] The above-mentioned fishy and deodorizing fermentation bacteria are applied to th...

Embodiment 2

[0048] A fishy and deodorizing fermentation bacterium, the raw material components include: 0.075 parts of Lactobacillus plantarum, 0.15 parts of yeast, 8.5 parts of broccoli juice, 4.5 parts of corn flour, 3 parts of glucose, 1.5 parts of peptone, 2 parts of bran powder, 8 parts of traditional Chinese medicine extract.

[0049] The Chinese medicine extract is prepared from Caoguo, clove, Angelica dahurica, and mint leaves. The preparation steps include: decocting Caoguo, clove, Angelica, and mint leaves with 2.5 times the weight of water at 80°C for one time, filtering, and refilling the filter residue. Decoct twice with 2.5 times the weight of water at 65°C, filter, combine the filtrates, dehydrate under reduced pressure, add ethanol after cooling down, seal and refrigerate for 26 hours, filter, and concentrate the filtrate to a relative density of 1.30 to obtain a traditional Chinese medicine extract.

[0050] The above-mentioned fishy and deodorizing fermentation bacteria ...

Embodiment 3

[0062] A fishy and deodorizing fermentation bacterium, the raw material components include: 0.1 parts of Lactobacillus plantarum, 0.2 parts of yeast, 10 parts of broccoli juice, 5.5 parts of corn flour, 4 parts of glucose, 2.5 parts of peptone, 3.5 parts of bran powder, 11 parts of traditional Chinese medicine extract.

[0063] The Chinese medicine extract is prepared from Caoguo, clove, Angelica dahurica, and mint leaves. The preparation steps include: decocting Caoguo, clove, Angelica dahurica, and mint leaves with 3 times the weight of water at 90°C once, filtering, and refilling the filter residue. Decoct twice with 3 times the weight of water at 80°C, filter, combine the filtrates, dehydrate under reduced pressure, add ethanol after cooling down, seal and refrigerate for 30 hours, filter, concentrate the filtrate to a relative density of 1.35, and obtain a traditional Chinese medicine extract.

[0064] The above-mentioned fishy and deodorizing fermentation bacteria are ap...

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Abstract

The present invention discloses deodorizing fermentation microorganisms and an application thereof in preparation of halal health preserving fish balls. The deodorizing fermentation microorganisms comprise the following raw material components (in parts by weight): lactobacillus plantarum, yeasts, broccoli juice, corn flour, glucose, peptone, bran powder and traditional Chinese medicinal extractum. The deodorizing fermentation microorganisms are applied in the preparation of the halal health preserving fish balls. Smoothness, elasticity, texture, mouthfeel and other sensory quality of the obtained fish balls are superior to those of fish balls prepared by the prior art. The deodorizing fermentation microorganisms have remarkable deodorizing effects. The fish balls have special deliciousness of fish flesh and dried small shrimps, and mellow tastes of star anises and red wine. In addition, the obtained fish balls are high in stability and good in oxidation resistance.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fishy and deodorizing fermentation bacterium and its application in preparing halal health-preserving fish balls. Background technique [0002] my country has a vast sea area and is also one of the countries with the largest inland water area, which contains rich marine fishery resources. In 2012, the total amount of aquatic products in my country was 51.2 million tons, including 36.35 million tons of farmed aquatic products and 14.85 million tons of caught aquatic products. With the rapid development of my country's aquatic product industry, the output of aquatic products has increased significantly, and industrial problems have gradually emerged. Problems such as poor edible quality of aquatic products and low output of high-end aquatic products have seriously restricted the development of my country's aquatic industry and the economic benefits of enterprises. Theref...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L17/00
CPCA23L17/70A23L5/28
Inventor 李瑞就李瑞振李亚永
Owner 广西海洋就哥电子商务有限公司
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