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Processing method of astroconger myriaster fermented preserved product

A processing method and technology of wax products, which are applied in the field of processing conger eel fermented wax products, can solve the problems of lack of conger eel wax products, and achieve the effect of rich taste, rich choices and full aroma

Inactive Publication Date: 2018-06-29
舟山市福瑞达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For now, there is no report on conger eel wax products, and the market lacks related products on conger eel wax products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for processing conger eel fermented wax products, comprising the following steps:

[0021] (1) Slaughter the conger eels for cleaning;

[0022] (2) Soak in an aqueous solution of 10% maltose, 5% lemon and 3% salt for 1-2 hours;

[0023] (3) Take out the conger eel and drain, then inoculate lactic acid bacteria, staphylococcus, yeast and Aspergillus oryzae at 8:3:5:4:1, ferment at 35°C for 5 hours, and then transfer to 25°C for 10 days of fermentation ; The bacteria content after inoculation is (8)×10 8 CFU / g;

[0024] (4) Then, soak the conger eel in the bonito enzymatic solution for 10 minutes; the bonito enzymatic solution is to add protease to the bonito cooking liquid, and react at 50°C for 30 minutes; and raise the temperature to 90°C to kill the enzyme The protease is a composite protease, specifically bromelain, papain and subtilisin, and the ratio of the three is 3:2:0.5; D-arabinose, glutamic acid, tyrosine and vitamin C are added to the enzyme trea...

Embodiment 2

[0027] A method for processing conger eel fermented wax products, comprising the following steps:

[0028] (1) Slaughter the conger eels for cleaning;

[0029] (2) Soak in an aqueous solution of 10% maltose, 5% lemon and 3% salt for 1-2 hours;

[0030] (3) Take out the conger eel and drain it, then inoculate lactic acid bacteria, staphylococcus, yeast and Aspergillus oryzae at 8:3:5:4:1, ferment at 31°C for 10 hours, and then transfer to 20°C for 13 days of fermentation ; The bacteria content after inoculation is (5)×10 8 CFU / g;

[0031] (4) Then, soak the conger eel in the bonito enzymatic solution for 30 minutes; the bonito enzymatic solution is to add protease to the bonito cooking liquid, and react at 45°C for 40 minutes; and raise the temperature to 90°C to kill the enzyme The protease is a composite protease, specifically bromelain, papain and subtilisin, and the ratio of the three is 3:2:0.5; D-arabinose, glutamic acid, tyrosine and vitamin C are added to the enzyme ...

Embodiment 3

[0034] A method for processing conger eel fermented wax products, comprising the following steps:

[0035] (1) Slaughter the conger eels for cleaning;

[0036] (2) Soak in an aqueous solution of 10% maltose, 5% lemon and 3% salt for 1-2 hours;

[0037] (3) Take out the conger eel and drain it, then use 8:3:5:4:1 to inoculate lactic acid bacteria, staphylococcus, yeast and Aspergillus oryzae, ferment at 33°C for 6 hours, and then transfer to 22°C for 10- 13 days; the bacterial content after inoculation was 6×10 8 CFU / g;

[0038] (4) Then, soak the conger eel in the bonito enzymatic solution for 20 minutes; the bonito enzymatic solution is to add protease to the bonito cooking liquid, and react at 45°C for 35 minutes; and raise the temperature to 90°C to kill the enzyme The protease is a composite protease, specifically bromelain, papain and subtilisin, and the ratio of the three is 3:2:0.5; D-arabinose, glutamic acid, tyrosine and vitamin C are added to the enzyme treatment ...

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PUM

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Abstract

The invention relates to the technical field of aquatic products, in particular to a processing method of an astroconger myriaster fermented preserved product. The processing method comprises the following steps: (1) killing and cleaning astroconger myriaster; (2) soaking the cleaned astroconger myriaster with an aqueous solution containing 10% of maltose, 5% of lemon and 3% of edible salt for 1-2h; (3) taking out and draining the astroconger myriaster, and inoculating lactic acid bacteria, staphylococcus, yeast and aspergillus oryzae in a ratio of 8:3:5:4:1, performing fermentation at 31-35DEG C for 5-10 h, and then performing fermentation at 20-25 DEG C for 10-13 days; (4) soaking the astroconger myriaster in a skipjack enzymatic hydrolysate for 10-13 min; (5) performing baking at 110-120 DEG C for 20-30 min to obtain the astroconger myriaster fermented preserved product. The preserved product prepared with the method has full fragrance, rich taste and high amino acid content, andpeople's choice of the astroconger myriaster is enriched.

Description

technical field [0001] The invention relates to the technical field of aquatic products, in particular to a processing method for conger eel fermented wax products. Background technique [0002] Pickling is an ancient anti-corrosion preservation method. Today, pickling is not just a processing method for anti-corrosion preservation, it has developed into a unique processing technology to improve flavor and color. [0003] For now, there is no report about conger eel wax products, and the market lacks related products about conger eel wax products. Contents of the invention [0004] The object of the present invention is to provide a processing method of conger eel fermented wax products in order to solve the above problems. [0005] In order to achieve the above object of the invention, the present invention adopts the following technical solutions: [0006] A method for processing conger eel fermented wax products, comprising the following steps: [0007] (1) Slaughter...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L17/10A23L33/00
CPCA23L17/10A23L17/65A23L33/00
Inventor 李娜
Owner 舟山市福瑞达食品有限公司
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