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Method for preparing low-salt dry-soused scomberomorus niphonius based on low-temperature air drying-inoculation fermentation

A technology of low-temperature air-drying and mackerel fish, which is applied in the direction of bacteria used in food preparation, meat/fish preservation, dry preservation of meat/fish, etc., can solve the problems of high salt and reduce salt content, and achieve the goal of reducing salt content The effect of increasing quantity, improving quality and increasing content

Inactive Publication Date: 2021-03-12
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the salting stage of mackerel, the combination of inoculation fermentation and low-salt curing process is adopted, which greatly reduces the salt content and solves the problem of high salt in traditional dry-cured mackerel

Method used

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  • Method for preparing low-salt dry-soused scomberomorus niphonius based on low-temperature air drying-inoculation fermentation
  • Method for preparing low-salt dry-soused scomberomorus niphonius based on low-temperature air drying-inoculation fermentation
  • Method for preparing low-salt dry-soused scomberomorus niphonius based on low-temperature air drying-inoculation fermentation

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Raw material pretreatment: cut fresh or thawed mackerel along the abdomen, remove the head, tail and viscera, cut into fish sections of basically the same size, wash with water and drain;

[0030] (2) Pickling: Inoculate Lactobacillus plantarum and Staphylococcus carnosus on MRS medium and MSA agar medium respectively, culture at 37° C. for 24 hours, and activate 3 times. The cultured bacterial liquid was centrifuged at 4°C, 40,000 r / min for 10 min, and the supernatant was discarded. The obtained thalline was washed 3 times with sterile physiological saline, and the thalline obtained by centrifugation was diluted to 10 with sterile physiological salt. 7 CFU / mL. Take 12mL of Lactobacillus plantarum and 6mL of Staphylococcus carnosus, mix them, inject them into the mackerel meat, ferment and marinate for 1 hour, then apply 4% salt evenly on the cross-section of the mackerel, place it at 20°C and let it marinate for 5 hours .

[0031] (3) Wash and drain: Rinse the m...

Embodiment 2

[0036] (1) Raw material pretreatment: cut fresh or thawed mackerel along the abdomen, remove the head, tail and viscera, cut into fish sections of basically the same size, wash with water and drain;

[0037] (2) Pickling: Inoculate Lactobacillus plantarum and Staphylococcus carnosus on MRS medium and MSA agar medium respectively, culture at 37° C. for 24 hours, and activate 3 times. The cultured bacterial liquid was centrifuged at 4°C, 40,000 r / min for 10 min, and the supernatant was discarded. The obtained thallus was washed 3 times with sterile physiological saline, and the thalline obtained by centrifugation was diluted to 106 CFU / mL with sterile physiological salt. Take 18mL of Lactobacillus plantarum and 6mL of Staphylococcus carnosus, mix them and inject them into the mackerel meat, ferment and marinate for 1 hour, then apply 3% salt evenly on the cross-section of the mackerel, place it at 25°C and let it stand for 6 hours .

[0038] (3) Cleaning and draining: Rinse th...

Embodiment 3

[0043] (1) Raw material pretreatment: cut fresh or thawed mackerel along the abdomen, remove the head, tail and viscera, cut into fish sections of basically the same size, wash with water and drain;

[0044] (2) Pickling: Inoculate Lactobacillus plantarum and Staphylococcus carnosus on MRS medium and MSA agar medium respectively, culture at 37° C. for 24 hours, and activate 3 times. The cultured bacterial liquid was centrifuged at 4°C, 40,000 r / min for 10 min, and the supernatant was discarded. The obtained thallus was washed 3 times with sterile physiological saline, and the thalline obtained by centrifugation was diluted to 106 CFU / mL with sterile physiological salt. Inject 16mL of Lactobacillus plantarum and 8mL of Staphylococcus carnosus mixed starter into the mackerel meat, ferment and marinate for 1 hour, then apply 5% salt evenly on the cross-section of the mackerel, and place it at 25°C for 6 hours .

[0045] (3) Cleaning and draining: Rinse the marinated fish sectio...

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Abstract

The invention relates to the field of deep processing of aquatic products, and discloses a method for preparing low-salt dry-soused scomberomorus niphonius based on low-temperature air-drying inoculation fermentation. The method comprises the following steps: (1) pretreating raw materials; (2) sousing; (3) cleaning and draining; (4) carrying out low-temperature air drying; (5) carrying out microwave drying; and (6) carrying out vacuum packaging. According to the invention, lactobacillus plantarum and staphylococcus carnosus are used as mixed fermenting agents, fat hydrolysis of fish meat is promoted through rapid fermentation and sousing, and the content of flavor precursor substance free fatty acid is increased; and by adopting a low-temperature air-drying process, excessive oxidation offat in scomberomorus niphonius meat is remarkably inhibited, and the strength of aldehyde and ester flavor compounds is improved so as to improve the volatile flavor quality of scomberomorus niphoniusand reserve nutritional and functional components of the dry-soused scomberomorus niphonius to the greatest extent. The prepared low-salt dry-soused scomberomorus niphonius product is fresh and tender in meat quality, golden in color and luster and moderate in salty taste.

Description

technical field [0001] The invention belongs to the technical field of deep processing of aquatic products, and relates to the deep processing technology of traditional characteristic dry salted fish, in particular to a method for preparing low-salt dry salted mackerel based on low-temperature air-drying-inoculated fermentation. Background technique [0002] Mackerel has a high protein content, 19g of protein per 100g of fish meat, and is rich in various vitamins and highly unsaturated fatty acids. It is a highly nutritious seafood. Dry-cured mackerel has a unique flavor and is an important traditional dry-cured aquatic product in my country. Dry-cured mackerel is a fish product made by smearing with salt and air-drying based on the traditional craft of family workshops. There are many problems in the products made by traditional technology, such as hard meat, bad flavor, and long production cycle, which make it impossible to realize industrialized production. In addition,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015A23B4/023A23B4/03A23B4/033A23B4/10A23B4/22A23L17/00
CPCA23B4/033A23B4/03A23B4/015A23B4/023A23B4/10A23B4/22A23L17/65A23L17/75A23V2002/00A23V2400/169A23V2300/10A23V2250/18A23V2200/02A23V2200/10A23V2200/14A23V2200/16A23V2200/22A23V2250/1614A23V2250/1582A23V2250/511
Inventor 李湘銮林剑军白卫东刘巧瑜赵文红杨娟钱敏雷梦琳
Owner ZHONGKAI UNIV OF AGRI & ENG
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