Staphylococcus saprophyticus strain and application thereof in preparation of stinky mandarin fish flavored material
A technology for saprophytic staphylococcus and stinky mandarin fish, which is applied in the field of food processing, can solve the problem of high cost and achieve the effect of saving production cost
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Embodiment 1
[0023] This example provides a strain of Staphylococcus saprophyticus (classification name: Staphylococcus saprophyticus), which was isolated from mandarin fish muscle and was preserved in Guangdong Microbial Culture Collection Center on July 1, 2019 (preservation unit address: Xianlie Middle Road, Guangzhou City, Guangdong Province 5th Floor, Building 59, No. 100 Compound), and the preservation number is GDMCC 60709.
[0024] Apply above-mentioned Staphylococcus saprophyticus to prepare stinky mandarin fish flavoring, the steps are as follows:
[0025] (1) Pretreatment: Take fresh freshwater fish meat, grind the meat with a meat grinder, add water according to the meat-to-water ratio of 1:1, stir evenly, filter 4 times with 4 layers of gauze to remove endogenous enzymes and endogenous bacteria , to obtain the processed fish flesh one.
[0026] (2) Fermented fish meat: put the pretreated fish meat into a fermenter, add 2% sterilized salt water at a ratio of 1:5 to meat and sa...
Embodiment 2
[0031] This example provides a strain of Staphylococcus saprophyticus, which was isolated from the muscle of mandarin fish, and was preserved in the Guangdong Provincial Microbial Culture Collection Center on July 1, 2019, with a preservation number of GDMCC 60709.
[0032] Apply above-mentioned Staphylococcus saprophyticus to prepare stinky mandarin fish flavoring, the steps are as follows:
[0033] (1) Pretreatment: take fresh freshwater fish meat, grind the meat with a meat grinder, add water according to the meat-to-water ratio of 1:2, stir evenly, filter 3 times with 6 layers of gauze to remove endogenous enzymes and endogenous bacteria , to obtain the processed fish flesh one.
[0034] (2) Fermented fish meat: put the pretreated fish meat into a fermenter, add 4% sterilized salt water according to the ratio of meat to salt water, add Staphylococcus saprophytic bacteria powder, and inoculum 4%. Stir well. Anaerobic fermentation is adopted, the fermentation temperature i...
Embodiment 3
[0039] This example provides a strain of Staphylococcus saprophyticus, which was isolated from the muscle of mandarin fish, and was preserved in the Guangdong Provincial Microbial Culture Collection Center on July 1, 2019, with a preservation number of GDMCC 60709.
[0040] Apply above-mentioned Staphylococcus saprophyticus to prepare stinky mandarin fish flavoring, the steps are as follows:
[0041] (1) Pretreatment: Take fresh freshwater fish meat, grind the meat with a meat grinder, add water according to the meat-to-water ratio of 1:5, stir evenly, filter twice with 8 layers of gauze to remove endogenous enzymes and endogenous bacteria , to obtain the processed fish flesh one.
[0042] (2) Fermented fish meat: Put the pretreated fish meat into a fermenter, add 6% sterilized salt water according to the ratio of meat to salt water, add Staphylococcus saprophytic bacteria powder, and inoculum 6%. Stir well. Anaerobic fermentation is adopted, the fermentation temperature is ...
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