Fermented canned mackerel and production method thereof
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A production method and a technology for mackerel, which can be applied in the directions of food ingredients as taste improvers, functions of food ingredients, food science, etc., and can solve problems such as waste of mackerel resources.
Inactive Publication Date: 2019-01-25
DALIAN NATIONALITIES UNIVERSITY
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[0004] In order to overcome the waste of a large amount of Spanish mackerel resources, the invention provides a fermented mackerel can and
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Embodiment 1
[0029] (1) Handling of mackerel: cut into fish pieces with a length of about 3-7cm and a width of about 2-4cm, and weigh the required mackerel pieces into 100 parts;
[0030] (2) pickling: take 10 parts of table salt and dissolve in 200 parts of water, place the cut mackerel pieces in 5% salt water and marinate for 1 hour, then wash for a while, and then drain;
[0031] (3) Fermentation: Inoculate the cultured Lactobacillus plantarum strain NRRL B-14768 at an inoculum size of 2% in the marinated fish in (2) and ferment at 37° C. for 12 hours;
[0032] (4) Drying: After fermentation, put it into an oven for drying at a temperature of 50°C and a drying time of 3.5 hours;
[0033] (5) softening: put the dried Spanish mackerel pieces at room temperature for about 2 hours;
[0034] (6) Fried plasticity: Add 500 parts of oil to the softened Spanish mackerel meat and fry it in an oil pan with an oil temperature of 180-200°C for 3-5 minutes, and slowly turn it to prevent the fish bod...
Embodiment 2
[0040] (1) Processing of Spanish mackerel: cut into fish pieces with a length of about 3-7cm and a width of about 2-4cm, and weigh the required pieces of Spanish mackerel into 200 parts;
[0041] (2) pickling: take 20 parts of table salt and dissolve in 400 parts of water, place the cut mackerel pieces in 5% salt water and marinate for 1 hour, then wash for a while, and then drain;
[0042] (3) Fermentation: Inoculate the cultured Lactobacillus plantarum strain NRRL B-14768 at an inoculum size of 2% in the marinated fish in (2) and ferment at 37° C. for 12 hours;
[0043] (4) Drying: put the fermented Spanish mackerel meat into an oven at a temperature of 50°C for drying, and the drying time is 3.5 hours;
[0044] (5) softening: put the dried mackerel meat at room temperature for about 2 hours;
[0045] (6) Fried plasticity: Add 800 parts of oil to the softened Spanish mackerel meat and fry it in an oil pan with an oil temperature of 180-200°C for 3-5 minutes, and turn it slo...
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Abstract
The invention provides fermented canned mackerel and a production method thereof and belongs to the technical field of food processing. In order to overcome the problem that a lot of mackerel resources are wasted, the invention provides a technical scheme for producing canned mackerel; according to a formula, the canned mackerel is prepared from the following raw materials in parts by weight: 100to 200 parts of mackerel meat, 7.5 to 12.5 to parts of table salt, 13 to 14 parts of white granulated sugar, 4 to 8 parts of monosodium glutamate, 3 to 6 parts of fermented soya beans, 6 to 12 parts of soy sauce, 3 to 6 parts of cooking wine and 3 to 6 parts of garlic; a food additive is sodium nitrite and accounts for 0.125 to 0.15 percent of the mass of the mackerel meat. The raw materials are processed through the steps of pickling, fermenting, drying, frying with oil and shaping, softening and the like; the problem that a lot of mackerels are wasted is overcome and a delicious taste of thecanned mackerel is ensured; meanwhile, a lactobacillus plantarum strain NRRL B-14768 is used for fermenting and the fermented canned mackerel are very beneficial to the health of human bodies.
Description
technical field [0001] The invention belongs to the technical field of food processing, in particular to a fermented Spanish mackerel can and a preparation method thereof. Background technique [0002] Spanish mackerel is also called blue-spotted mackerel (scientific name), bony fish class, perciformes, Spanish mackerel, Spanish mackerel is rich in nutrients such as vitamin A, protein and minerals, and its price is low, so it has great commercial value. Spanish mackerel is distributed in the Yellow Sea, Bohai Sea, and East my country Sea in China. It is one of the economic sea fish in the north. It has the characteristics of concentrated harvesting period and easy corruption. In addition, the processing level of aquatic products in my country is low, resulting in some Spanish mackerel resources. Waste, leading to its sustainable development has been severely restricted. [0003] Fermented meat originated in the Mediterranean region. As early as 2,000 years ago, the ancient R...
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