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Method for mixing and fermenting sour salted fish based on neutral protease

A technology of neutral protease and mixed fermentation, which is applied in the field of food processing, can solve problems such as long time, and achieve the effects of ensuring safety, promoting product flavor, and shortening the fermentation cycle

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 mixing and fermenting sour salted fish based on neutral protease
  • Method for mixing and fermenting sour salted fish based on neutral protease
  • Method for mixing and fermenting sour salted fish based on neutral protease

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for realizing mixed fermented sour bream fish based on neutral protease, comprising the steps of:

[0030] 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;

[0031] S2. Fermentation: Mix the fish nuggets, rice noodles and salt obtained in step S1 in a weight ratio of 90:50:2, and add 10 6 Stir the CFU / mL Weissella esophagus M3 bacterial liquid and 15000U / mL neutral protease 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 ground into fried rice, and the addition amount of the Weissella sinusella M3 bacterium liquid is 0.0006mL / g 鱼块 (A total of 3 mL of Weissella angustiella M3 bacterial liquid was added); the amount of neutral protease liquid added was 0.0066 mL / g 鱼块 , (a tot...

Embodiment 2

[0035] A method for realizing mixed fermented sour bream fish based on neutral protease, comprising the steps of:

[0036] 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;

[0037] S2. Fermentation: Mix the fish nuggets, rice flour and salt obtained in step S1 in a weight ratio of 100:65:3, and add 10 7 CFU / mL Weissella esophagus M3 bacterial liquid and 10000U / mL neutral protease enzyme liquid were stirred evenly; put them into a tank for mixed fermentation, sealed the top layer with rice flour, tightened the lid, and kept it sealed at 25°C for 28 days to obtain Sour bream fish; wherein, the rice flour is fried rice flour, and the addition amount of the Weissella sinusella M3 bacterium liquid is 0.006mL / g 鱼块 (A total of 30 mL of Weissella angustifera M3 bacterial liquid was added); the amount of neutral protease liquid added was 0.005 mL / g 鱼块 , (add 25mL of neutral pr...

Embodiment 3

[0041] A method for realizing mixed fermented sour bream fish based on neutral protease, comprising the steps of:

[0042] 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;

[0043] S2. Fermentation: Mix the fish nuggets, rice flour and salt obtained in step S1 at a weight ratio of 115:70:4, and add 10 8 CFU / mL Weissella esophagus M3 bacterial liquid and 20000U / mL neutral protease enzyme liquid were stirred evenly; put them into a tank for mixed fermentation, sealed the top layer with rice flour, tightened the lid, and kept 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 Weissella sinusella M3 bacterium liquid is 0.06mL / g 鱼块 (A total of 3 mL of Weissella angustiella M3 bacteria liquid was added); the amount of neutral protease liquid added was 0.025 mL / g 鱼块 ...

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Abstract

The invention discloses a method for mixing and fermenting a sour salted fish based on neutral protease. The steps are as follows: the raw fish is cut into pieces after scales and viscera are removed;the fish pieces, rice noodles, salt, a 106-108 CFU / mL M3 bacteria solution of Weissella cibaria and a 10000-20000 U / mL neutral protease solution are mixed evenly and put in a container with the ricenoodles covering at the top layer. After 20-30 days of fermentation at 20oC-30oC, the sour salted fish is obtained. A weight ratio of the fish pieces, the rice noodles and the salt is (90-115) : (50-70) : (2-4). The additive amount of the M3 bacteria solution of Weissella cibaria is 0.006 mL-0.06 mL per gram of the fish piece, and 0.005-0.025 mL neutral protease solution per gram of the fish piece. The method for mixing and fermenting the sour salted fish based on neutral protease has the advantages of shortening fermentation period of the sour salted fish, lowering down biogenic amine contentin the sour salted fish, improving flavor and taste, and leading to a final smell similarity around 86%measured by an electronic nosewith the smell of the sour salted fish made by traditional methods.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for realizing mixed fermentation of sour bream with neutral protease. 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 two months), and product quality. Defects such as lack of standards and difficulty in realizing industrialized production. [0003] The flavor of sour bream fish is not only produced by the metabolism of lactic acid bacteria, but also contains a large amount of end...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/20C12N1/20C12R1/01
CPCA23V2002/00A23L5/25A23L5/28A23L17/65C12N1/20A23V2200/16
Inventor 林心萍李采婵李胜杰梁会朋纪超凡徐文欢曹春阳董秀萍周贝宁
Owner DALIAN POLYTECHNIC UNIVERSITY
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