Making method for sour fermented fishes

Abstract

The invention discloses a making method for sour fermented fishes. Freshwater fishes are taken as raw materials; scales, viscera and fish gills are removed; the fishes are cleaned with clean water andare drained off; the cleaned fishes undergo processes of salt application, fishy flavor removal and flavoring; a bacteria solution is added; and the flavored fishes are put at 10-15 DEG C and undergoes hermetic fermentation for 7-20 days to obtain the sour fermented fishes; bacteria of the bacteria solution are more than one of lactococcus lactis subsp. lactis, lactococcus lactis, lactobacillus plantarum and lactobacillus fermenti; and the sour fermented fishes and sour liquid obtained by fermentation are mixed-packaged to obtain sour fermented fish products. The invention provides a typicalfermented fish processing technique capable of realizing industrial production; the flavor and the texture of the products highlight product features of "sour fermented fishes" of minorities includingTujia minority, Dong minority, Miao nationality and the like; rapid fermentation production of a large number of fermented fishes can be realized, so that the deep processing rate and the comprehensive utilization rate of the freshwater fishes are improved; a foundation is laid for developing freshwater fish products which are safe, sanitary, convenient and nutrient; and the blank of industrial production of the sour fermented fishes in the market is filled.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing fermented fish known as sour pickled fish in residential areas of ethnic minorities such as Tujia, Miao and Dong. Background technique [0002] Vinegar is one of the ancient Chinese cooking techniques and a method of preserving meat in ancient times. "Vinegar, brewing is also brewed with refined salt grits, and all fish can be stored." Now the folk traditions of the Dong, Tujia and Miao people in Hubei, Guizhou, Guangxi and other places are all called vinegar meat. Among them, vinegar fish is the most delicious. Delicious, with a unique flavor of slightly sour, slightly spicy and full-bodied, with a mellow aftertaste, it can be served with wine and rice. [0003] Sour pickled fish is fermented with carp or grass carp as the main ingredient and added with salt and pepper. It is a fermented dish with unique flavor. The fermentation environment and ...

AI Technical Summary

Problems solved by technology

[0003] Sour pickled fish is fermented with carp or grass carp as the main ingredient and added with salt and pepper. It is a fermented dish with unique flavor. The fermentation environment and methods are different, resulting in uneven quality of naturally fermented sour pickled fish and strong randomness

Moreover, although the flavors of each family are different, the processing techniques are similar. They are all farm-style production without uniform standards. There are very few sour pickled fish products in the market. People in other regions cannot enjoy this unique flavor of sour fish products. Therefore, a kind of sour pickled fish with uniform production process standard, easy control of fermentation cycle, convenient transportation and circulation, safe and harmless is in urgent need of development

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