Method for fermenting low-salt shrimp paste at variable temperature
A technology of variable temperature fermentation and shrimp paste, applied in food science and other directions, can solve the problems of unstable quality and poor safety of shrimp paste, and achieve the effects of rich nutritional value, high quality and safety, and high amino acid nitrogen content
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[0025] 2) Preparation of a mixed starter: the preservation number is CGMCC NO.16543 Halobacillus faecis JD strain and the preservation number is CGMCC NO.17057 Marine motion coccus (Planococcus maritimus) ( Planococcus maritimus) XJ2 strains were activated and cultured separately, and the operation was repeated three times. The cultured bacteria liquid was centrifuged at 4°C and 10000r / min for 10min, then washed twice with 5% saline, and then suspended in 5% saline. Finally, adjust the concentration of the bacterial solution to 106-107 CFU / mL, store the bacterial solution at 4°C, and use it within 24 hours;
[0026] 3) Addition of starter: mix Halobacillus faecis JD strain CGMCC NO.16543 and Planococcus maritimus XJ2 strain CGMCC NO.17057 at a ratio of 1 to 3:1 to 3, and finally Addition amount 10 6 CFU / g is mixed into the pretreated shrimp mince, so that the final bacterial count can meet the addition requirements;
[0027] 4) Fermentation of shrimp paste: Ferment the minc...
Embodiment 1
[0059] Embodiment 1: double bacteria variable temperature fermentation group
[0060] 1) Processing of raw materials: Use a meat grinder to grind the shrimp meat, then add 5% (w / w) pickling salt, and stir well.
[0061] 2) Preparation of mixed starter: respectively activate and culture the JD strain of Halobacillus faecis with the preservation number CGMCC NO.16543 and the XJ2 strain of Planococcus maritimus with the preservation number CGMCC NO.17057 , and repeat the operation three times. Centrifuge the cultured bacterial seed liquid at 4°C and 10,000 r / min for 10 min, then wash twice with 5% saline, and resuspend in 5% saline. Finally, the concentration of the bacterial solution was adjusted to 106 CFU / mL, and the bacterial solution was stored at 4°C and used within 24 hours.
[0062] 3) Addition of starter: Add Halobacillus faecis JD strain CGMCC NO.16543 and Planococcus maritimus XJ2 strain CGMCC NO.17057 at a ratio of 1:1 and the final addition amount is 106 CFU / g Mix...
Embodiment 2
[0080] The fermentation procedure of Example 2 is: 60 days of fermentation at 10°C, 60 days of fermentation at 5°C, 60 days of fermentation at 10°C, and 60 days of fermentation at -5°C;
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