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Method for improving quality of low-salt-content fermented fish by utilizing staged temperature-controlled fermentation technology and product thereof

A technology for fermenting fish and stages, applied in the application field of biological fermentation technology in food processing, can solve the problems of long production cycle and large changes in product quality, and achieve the purpose of increasing aroma-enhancing ability, shortening fermentation cycle, and improving product sensory and quality. overall acceptability effect

Pending Publication Date: 2018-08-21
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the current processing and production of traditional fermented fish mainly uses the natural environment to control the temperature in autumn and winter, and the product quality changes greatly; while the existing temperature-controlled fermentation technology is mainly fermented under relatively stable temperature conditions, and the production cycle is relatively short. longer

Method used

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  • Method for improving quality of low-salt-content fermented fish by utilizing staged temperature-controlled fermentation technology and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Knock the head and kill the fresh carp, remove the head, tail, viscera, cut it from the back, remove the main bone spurs, wash the remaining viscera and blood congestion with clean water, and drain; cut the drained fish fillets into each piece weigh 20-30g, then add 3% salt and 2% white sugar by weight of the fish block, stir evenly, and marinate at 0-5°C for 2 days; put the pickled fish block at 50-60°C Blast dry for 1-3 hours, dry to 55-60% moisture content, cool to room temperature; take corn flour with 25% weight of fish meat, add 3% salt, 2% white sugar and appropriate amount of pepper, pepper, star anise and other spices, stir Evenly, stir-fry on low heat for 20-40 minutes, cool to room temperature, then add a small amount of cooled drinking water, mix evenly; fully mix the cooled fish pieces and processed corn flour ingredients; press one layer of fish and one layer of corn flour , compacted, airtight, and tightly sealed; fermented at 22-25°C for 7 days, and then...

Embodiment 2

[0035]Knock the head and kill the fresh carp, remove the head, tail, viscera, cut it from the back, remove the main bone spurs, wash the remaining viscera and blood congestion with clean water, and drain; cut the drained fish fillets into each piece weigh 20-30g, then add 3% salt and 2% white sugar by weight of the fish block, stir evenly, and marinate at 0-5°C for 2 days; put the pickled fish block at 50-60°C Blast drying for 1 to 3 hours, dry to a moisture content of 55 to 60%, and cool to room temperature; prepare a fermentation broth according to an inoculation amount of 1% of the weight of fish meat, and the added strains are Lactobacillus plantarum, Gluconococcus xylosus and Saccharomyces cerevisiae, the cells were collected by centrifugation after activation of the three, washed with normal saline, resuspended in normal saline respectively, and adjusted to a final concentration of 7-9 logcfu.g -1 , mixed according to the ratio of volume ratio 1:1:1 to obtain the strain ...

Embodiment 3

[0038] The stage fermentation temperature is controlled at 22-25 DEG C for 10 days of fermentation, then 18 days of fermentation at 30-32 DEG C for maturation, and other steps are the same as in Example 1.

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Abstract

The invention discloses a method for improving quality of low-salt-content fermented fish by utilizing a staged temperature-controlled fermentation technology and a product thereof. The method for improving the quality of the low-salt-content fermented fish by utilizing the staged temperature-controlled fermentation technology comprises the following steps of: carrying out pickling, namely addingedible salt and white granulated sugar into fish pieces, and carrying out stirring so as to perform pickling; carrying out drying, namely drying the pickled fish pieces; preparing auxiliary materials,namely blending auxiliary materials; carrying out blending, namely mixing the dried fish pieces with the blended auxiliary materials, and carrying out blending; carrying out sealing, namely sealing the fish pieces blended with the auxiliary materials; and carrying out staged temperature-controlled fermentation, namely respectively carrying out fermentation at 22-25 DEC G and at 30-32 DEG C. On basis of traditional fermented fish preparation technologies, the method for improving the quality of the low-salt-content fermented fish utilizes a two-stage temperature-controlled fermentation technology so as to further inhibit spoilage bacterium growth and biogenic amine production, and thus, product safety is improved; moreover, ester producing and aroma increasing capacities of microorganismsare improved by raising late-stage fermentation temperature so as to improve product flavor and sensory quality, as well as shorten fermentation period. The method for improving the quality of the low-salt-content fermented fish by utilizing the staged temperature-controlled fermentation technology can also be applied to other fermented foods; moreover, the method is conducive to industrial production and scale production, and has wide market prospects.

Description

technical field [0001] The invention belongs to the technical field of application of biological fermentation technology in food processing, and specifically relates to a method and a product for improving the quality of low-salt fermented fish by utilizing stage temperature-controlled fermentation technology. Background technique [0002] Microbial fermentation is an important technical means of food processing and preservation. Microbial fermentation technology has been widely used in the processing and preservation of perishable fish. Through microbial fermentation, the texture of fish meat can be restructured, the aroma can be matured, and the fishy smell can be removed. It is also beneficial to enhance the nutritional function of fish meat, improve safety, and extend the shelf life. . Fermented fish products, such as fermented sour fish in Yunnan, Guangxi, Guizhou, etc., bad fish in Jiangsu and Zhejiang, and stinky salmon in Anhui, have become traditional aquatic foods...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/10
CPCA23L5/10A23L17/65A23V2400/427A23V2400/169
Inventor 许艳顺何丽娜陆红裕夏文水高沛姜启兴于沛沛
Owner JIANGNAN UNIV
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