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
CN111411052AActive Publication Date: 2020-07-14INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
Publication Date
2020-07-14

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a staphylococcus saprophyticus strain and an application thereof in preparation of a stinky mandarin fishflavored material. The invention provides the staphylococcus saprophyticus strain MF B8 with a preservation number of GDMCC 60709, and the strain is separated from muscle of mandarin fish. The Staphylococcus saprophyticus has capability of producing extracellular protease and lipase and can hydrolyze fish meat, hydrolyze protein and decompose fat to generate a Maillard reaction substrate, and thenthe base material with unique flavor of stinky mandarin fish can be prepared by a Maillard reaction. Preparation cost is saved, and the base material is widely applied to the field of food additives.
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Description

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a strain of staphylococcus saprophyticus and its application in preparing stinky mandarin fish flavoring. Background technique

[0002] Stinky mandarin fish is a famous Anhui cuisine. This dish smells stinky but tastes delicious. Compared with beef, chicken, goose, etc., it has a unique flavor. Because mandarin fish belongs to famous and precious fish, if mandarin fish is used as raw material to prepare flavor substances, the price will be very expensive. Therefore, it is very necessary to find a method for preparing the smelly mandarin fish flavor material by conventional freshwater fish as raw material. Contents of the invention

[0003] For above-mentioned deficiencies in the prior art, the present invention provides a strain of Staphylococcus saprophyticus and its application in the preparation of stinky mandarin fish flavor material, purpose is to solv...

Claims

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