Method for achieving mixed fermentation of pickled fishes based on flavor enzymes

A technology of mixed fermentation and flavor enzymes, applied in the direction of microorganism-based methods, biochemical equipment and methods, food ingredients as taste improvers, etc., can solve the problems of slow flavor action and long release time of endogenous enzymes, and achieve inhibition Content of biogenic amines, improvement of taste and mouthfeel, effect of enhancing flavor and taste

Inactive Publication Date: 2019-04-16
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the release of endogenous enzymes takes a long time, and the effect on the increase of flavor is relatively slow

Method used

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  • Method for achieving mixed fermentation of pickled fishes based on flavor enzymes
  • Method for achieving mixed fermentation of pickled fishes based on flavor enzymes
  • Method for achieving mixed fermentation of pickled fishes based on flavor enzymes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for realizing mixed fermented sour bream fish based on flavor enzymes, comprising the following steps:

[0032] S1. Raw material pretreatment: remove the scales, heads, tails, and viscera of the live carp, and cut the resulting fish body into small pieces for later use, totaling 5Kg;

[0033] S2. Fermentation: Mix the fish nuggets obtained in step S1, rice noodles and salt in a weight ratio of 90:50:2, and add 10 6 Stir the CFU / mL Lactococcus lactis M10 bacterial liquid and 15000U / mL flavored enzyme enzyme liquid evenly; put it into a tank for mixed fermentation, seal the top layer with rice flour, tighten the lid, and leave it sealed at 20°C for 30 days to obtain sour bream fish; Wherein, the rice noodles are powders ground from fried rice, and the addition amount of the Lactococcus lactis M10 bacterium liquid is 0.0006ml / g 鱼块 (A total of 3 mL of Lactococcus lactis M10 bacterial liquid was added); the amount of flavored enzyme liquid added was 0.0066 ml / g 鱼块...

Embodiment 2

[0037] A method for realizing mixed fermented sour bream fish based on flavor enzymes, comprising the following steps:

[0038] S1. Raw material pretreatment: remove scales, heads, tails and viscera of live grass carp, and cut the fish body into small pieces for later use, totaling 5Kg;

[0039] S2. Fermentation: Mix the fish nuggets obtained in step S1, rice noodles and salt in a weight ratio of 100:65:3, and add 10 7 Stir the CFU / mL Lactococcus lactis M10 bacterial liquid and 10000U / mL flavored enzyme enzyme liquid evenly; put it into a tank for mixed fermentation, seal the top layer with rice flour, tighten the lid, and leave it sealed at 25°C for 28 days to obtain sour bream; Wherein, the rice noodles are powders ground from fried rice, and the addition amount of the Lactococcus lactis M10 bacterium liquid is 0.006mL / g 鱼块 (A total of 30 mL of Lactococcus lactis M10 bacterial liquid was added); the amount of flavored enzyme liquid added was 0.005 mL / g 鱼块 , (add flavor enzym...

Embodiment 3

[0043] A method for realizing mixed fermented sour bream fish based on flavor enzymes, comprising the following steps:

[0044] S1. Raw material pretreatment: remove the scales, heads, tails and viscera of the live bighead carp, and cut the resulting fish body into small pieces for later use, totaling 5Kg;

[0045] S2. Fermentation: Mix the fish nuggets obtained in step S1, rice noodles and salt in a weight ratio of 115:70:4, and add 10 8 Stir the CFU / mL Lactococcus lactis M10 bacterial liquid and 20000U / mL flavored enzyme enzyme liquid evenly; put it into a tank for mixed fermentation, seal the top layer with rice flour, tighten the lid, and leave it sealed at 30°C for 20 days to obtain sour bream fish; Wherein, the rice flour is ground into fried rice, and the addition amount of the Lactococcus lactis M10 bacterium liquid is 0.06ml / g 鱼块 (A total of 310mL of Lactococcus lactis M10 bacterial solution was added); the amount of flavored enzyme solution added was 0.025ml / g 鱼块 ,...

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Abstract

The invention discloses a method for achieving mixed fermentation of pickled fishes based on flavor enzymes. The method comprises the steps that scales and giblets of raw fishes are removed, and the raw fishes are cut into fish blocks; the fish blocks, rice flour, table salt, a 106-108 CFU / mL lactococcus lactis M10 bacteria solution and 10000-20000 U / mL flavor enzyme liquid are mixed to be uniform, and contained in a container, the uppermost layer is covered with rice flour, fermentation is carried out for 20-30 days at the temperature of 20 DEG C to 30 DEG C, and the pickled fishes are obtained, wherein the weight ratio of the fish blocks to the rice flour to the table salt is (90-115):(50-70):(2-4), 0.0006 mL to 0.60 m of the lactococcus lactis M10 bacteria solution is added to every gram of the fish blocks, and 0.005 mL to 0.025 mL of the flavor enzyme liquid is added to every gram of the fish blocks. According to the method, the fermentation period of the pickled fishes is shortened, the obtained pickled fishes are low in biogenic amine content, and the flavor and taste are improved to a certain degree.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for realizing mixed fermented sour bream fish based on flavor enzymes. Background technique [0002] Sour bream fish is a traditional delicacy of the Miao and Dong minorities. Sour bream fish can be eaten raw, fried or boiled into hot and sour soup with chili. The taste is tender and refreshing, which will double your appetite. However, the production of sour bream fish is mainly based on the traditional craft of family workshops, and there are many problems, such as small scale, strong seasonality, unstable product quality, high content of biogenic amines, long production cycle (generally about two months), There are no standards for products, and it is difficult to realize industrial production and other defects. [0003] Fish itself contains a large number of endogenous enzymes that degrade proteins and release free amino acids, which provide usa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/20C12N1/20C12R1/01
CPCA23V2002/00A23L5/25A23L5/28A23L17/65C12N1/20A23V2200/16A23V2200/14
Inventor 林心萍李采婵梁会朋李胜杰纪超凡杨召侠吕静董秀萍孙建飞
Owner DALIAN POLYTECHNIC UNIVERSITY
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