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Preparation method of fish bait preservative cultivated by bioengineering technology

A technology of bioengineering and antistaling agent, applied in the direction of separation of microorganisms, application, food science, etc., can solve the problems of difficult preservation of bait, and achieve the effect of broad development and preservation, good food attractant effect, and maintenance of activity

Active Publication Date: 2018-09-14
耿胜利
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that the existing fish baits made of fresh meat and aquatic meat bodies and the whole body are not easy to preserve at room temperature, the present invention develops a preparation method of a fish bait preservative cultivated by bioengineering technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of a fish bait preservative cultivated by bioengineering technology, comprising:

[0031] Step 1: Steam high-quality koji yeast at 60°C for 40-45 minutes, then take it out of the cage and spread it out to dry at 40°C, put it in a plastic bag with a mass unit of 500 to 1000g and vacuum pack it, and wait for 15-45 minutes at room temperature After 30 days, when white yeast hyphae are formed on the edge of the plastic bag, take a sampling test, and it can be used as the mother species after the test reaches the standard.

[0032] Step 2: Mix the high-quality off-white sorghum rice and glutinous rice that have passed the test and have been screened and cleaned evenly at a ratio of 4:1, then add water at a ratio of 1:1, steam in a basket for 40 minutes, and steam for another 15 minutes, then Turn off the power and turn off the fire, continue to be stuffy for 40 minutes, take it out of the cage and spread it out to dry below 45°C; fully mix the mature mot...

Embodiment 2

[0035] A preparation method of a fish bait preservative cultivated by bioengineering technology, comprising:

[0036] Step 1: Heat the high-quality rice wine koji yeast continuously with steam at 60°C for 50 minutes, then take it out of the cage and spread it out to 35°C, put it into a plastic bag with a mass unit of 500 to 1000g and vacuum pack it, and wait for 15- After 30 days, when white yeast hyphae are formed on the edge of the plastic bag, take a sampling test, and it can be used as the mother species after the test reaches the standard.

[0037] Step 2: Mix the high-quality gray-white sorghum rice and glutinous rice that have passed the test and have been screened and cleaned at a ratio of 4:1, then add water at a ratio of 1:1, steam in a basket for 40 minutes, and then steam for another 15 minutes. Then turn off the power and turn off the fire, continue to be stuffy for 50 minutes, take it out of the cage and spread it out to 40°C; mix the mature mother species with t...

Embodiment 3

[0040]A preparation method of a fish bait preservative cultivated by bioengineering technology, comprising:

[0041] Step 1: Heat high-quality koji yeast with steam at 60°C for 40 minutes continuously, take it out and store it at room temperature for 24 hours, then put it into a plastic bag with a mass unit of 500 to 1000g and vacuum pack it, and wait for it at room temperature After 15-30 days, when white yeast hyphae are formed on the edge of the plastic bag, take a sample test, and it can be used as the mother species after the test reaches the standard.

[0042] Step 2: Mix the high-quality gray-white sorghum rice and rice that have passed the test and have been screened and removed at a ratio of 4:1, then add water at a ratio of 1:1, steam in a cage for 40 minutes, and then steam for another 15 minutes. Then turn off the power and turn off the fire, continue to be stuffy for 45 minutes, take out the cage and spread it out to 40°C; mix the mature mother species in the firs...

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Abstract

The present invention discloses a preparation method of a fish bait preservative cultivated by a bioengineering technology. The preparation method comprises a mother seed selecting and cooling step, adistilling and material preparing step of fermented grains, an inoculating step, a detecting step and a packaging step. The manufacture principles of the fish bait preservative manufactured by usingthe method are as follows: high-quality distiller's yeasts are optimized to obtain associate strains of yeasts, lactic acid bacteria and enzymes thereof; high-quality starch is used as a main material; plant proteins and plant fibers are auxiliary materials; the materials and water are heated to be gelatinized; a prepared medium is subjected to oxygen-controlled fermentation and cultivation; activity of alpha-amylase is artificially regulated; and thus through the combined actions of the micro-organisms, enzymes and biocatalysts and through a series of complex biochemical reactions, polysaccharides, hyaluronic acid and other components keeping cell activity of animal and plant tissues and conducting repairing of damaged cells are finally formed. The formed fish bait preservative has uniquepreservation, antiseptic and anti-oxidation effects.

Description

technical field [0001] The invention relates to the field of biological anti-corrosion, fresh-keeping and anti-oxidation, in particular to a preparation method of a fish bait fresh-keeping agent cultivated by bioengineering technology. Background technique [0002] Fishing bait is a variety of special fishing baits, the pursuit is harmless and nutritious, the key is to be able to play the role of gathering fish and luring fish to bite the hook. The wild fish in the original ecology have a soft spot for fresh animal meat with high animal protein and natural fresh animal bait. The olfactory sensitivity of fish is hundreds of times that of human beings, especially for aquatic animals, such as snails, shellfish, water worms, shrimps, small fish, red worms, clam worms, seafood, etc. Amino acids, riboflavin, and niacin are more interested in organisms, and because they have grown in water for generations and use these aquatic products as their main food source, their genetics hav...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571C12N1/16C12N1/20C12N1/02
CPCA23L3/3571C12N1/02C12N1/16C12N1/20A23V2002/00A23V2250/76A23L17/00A23B4/12A01N63/32A23B4/22
Inventor 耿胜利
Owner 耿胜利
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