Method for producing ferment by roe fermentation

Abstract

The invention discloses a method for producing ferment by roe fermentation. The method comprises the following steps: cleaning roes, removing oocyst membranes, and then, grinding the roes together with cooked and baked myrtle and rubus rosaefolius; adding black rice flour, millet flour, red bean powder, hericium erinaceus, pumpkins, water chestnuts and fruits, carrying out sterilization, and then adding compound probiotics for fermenting; when the pH value of the fermented pulp reaches 4.6-5.0, adding collagen and multiple vitamins, carrying out continuous fermentation, ending fermentation until the pH value reaches 3.5-4.0; carrying out filtration, and collecting filtrate; homogenizing, pasteurizing, sub-packaging, sealing and inspecting the filtrate; and then, refrigerating the filtrate at the temperature of 2-8 DEG C so as to obtain the required ferment. The roes are adopted as main raw materials for preparing the ferment, thereby improving the comprehensive utilization rate of fish processing by-products and realizing increment; and in addition, agricultural products, such as myrtle and rubus rosaefolius, are adopted, thereby providing a new way for development and utilization of local agricultural product resources, improving the added values of the agricultural products and greatly promoting the development of the local planting industry.

Description

technical field [0001] The invention belongs to the technical field of enzyme preparation, in particular to a method for fermenting caviar to produce enzyme. Background technique [0002] Enzyme refers to one or more plants, fruits and vegetables, seeds, herbs, seaweed and other pure plants as raw materials, which are produced by fermentation of various beneficial bacteria, and are rich in nutrients such as vitamins, enzymes, minerals and secondary metabolites. Ingredients of functional microbial fermentation products. Enzyme products are biological preparations that are formed from biological raw materials through microbial fermentation or biotransformation and have certain biological functions. However, the raw materials used are different, the specific preparation methods vary from manufacturer to manufacturer, and the main components are also different. The specific function of enzymes is related to the formula. The physiologically active ingredients formed stimulate c...

AI Technical Summary

Problems solved by technology

However, the allergens (such as vitellin β′-component, vitellin phosphoprotein light chain, etc.) present in fish roe will cause allergic reactions in allergic patients after consumption, endangering human health

At present, there are many fish roe snack foods made by steaming, frying, seasoning, etc., but there is no report on the use of fish roe to ferment and produce enzymes.